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Allergy Cooking Made Easy

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how to cook when you have allergies. Includes instructions and recipes.

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									ALLERGY COOKING MADE EASY
BY ANGELA A. FISK, D.M.V.

©1960 by Angela A. Fisk, D.M.V.

ALL PRINTING RIGHTS HAVE BEEN ASSIGNED TO AND ARE RESERVED BY:

EL MOLINO MILLS
3060 WEST VALLEY BOULEVARD ALHAMBRA, CALIFORNIA 91803

SPECIALTY MILLERS OF WHOLE GRAIN FLOURS AND CEREALS SINCE 1926

Printed in the United States of America

REPRINTED 5/70 10M ML

INTRODUCTION The purpose of this book is to help those persons who must avoid certain grains and proteins because of an allergy. The American loves his bread and finds a great difficulty when forced to omit wheat. Flour from other grains require special balancing or the finished product is not palatable. I have done all of this balancing for you and thus have simplified your problem. Some object to flavor and because of this I have endeavored to create a flavor that is palatable without disturbing the chemical balance needed to produce an acceptable finished product. Knowing that Nature produces a healthy body when given sufficient of everything she needs, I can see no correction by using a food robbed of its natural balance. Therefore I have used all whole grains, whole fats and avoided baking powders made with poisonous ingredients. The American Medical Association, at their convention in Madison, Wisconsin, in 1942, made a statement regarding Allergy patients and it was as follows: "It is all right to omit from the diet a food the patient is allergic to but it must be replaced by another, giving the same nutritional elements, as it must be remembered that you are feeding the entire body." This makes such good sense that I am following the suggestion in this book. Angela A. Fisk, D.M.V. Mineral & Vitaminologist Nutritionist, Food Scientist Dietician, Teacher & Lecturer

INSTRUCTIONS FOR MAKING BREADS, MUFFINS. COOKIES, CAKES AND SALAD DRESSINGS WITH A FLOUR OTHER THAN WHEAT.
#l Since the chemistry of cooking requires a careful balance in the group of proteins that make up the group existing in each grain, flesh food, egg or milk, I have chosen the combinations of the flours or flour with other protein ingredients to give a light palatable finished product. The amount of baking powder used has also been balanced according to the weight of these proteins plus the weight of the high mineral contents of these whole grain flours. In the grains there are five kinds of proteins combined to make their individual protein content, each has a selected list. These five are gluten, gliadin, zein, albumin, lactalbumin. Too much gliadin makes a hard tasteless product. It is because of this balance that soy bean flour and some of the other grain flours are impossible to use alone. #2 I have used all whole grain flours and natural sugars plus whole unrefined fats, as nutrition is the important issue in allergy cases. #3 Honey is the sugar used where possible as it gives a higher mineral value than other sugars and I have carefully balanced it with the liquids and thickening agents to give the right consistency to the batter.
7

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ALLERGY COOKING MADE EASY #4

When a specific honey is suggested it is because a high levulose content is necessary to make it compatible with other contents of the recipe. Levulose is totally predigested sugar and ready to be stored in the liver. Because of this it may be combined with a fruit acid without the fruit acid destroying its digestibility. Levulose has the added advantage of helping in the digestion of other sugars and starches. A food or honey that is 40% or over of levulose is considered totally predigested, therefore does not need working on by the pancreas and so will not cause digestive disturbances when combined with an acid. There are only two such honeys and they are WHITE TUPELO HONEY and MOUNTAIN SAGE HONEY. The government analysis of the WHITE TUPELO HONEY is as follows: Water 1930%; Total Carbohydrates 80.68%; the carbohydrate content divides as follows: Levulose 48.61%; Dextrose 24.73%?; Sucrose 2.01%; Dextrin 2.08%; Undetermined 5.26%; Total Ash content 5.26%; Sage Honey tests 40% levulose and can also be classed as totally predigested but it must be the Mountain Sage. All other honeys, being too low in levulose, would call for action of the pancreatic secretion (insulin) so would not be classed as totally predigested. However, all honeys are good and to be preferred over any other kind of sugar. Black Tupelo Honey is not to be confused with White Tupelo Honey.

#5 Natural sugars are: all honeys, blackstrap molasses, sorghum, date syrup. See that what you buy of the molasses or sorghum has not had sulphur dioxide added, as it is a poison.

ALLERGY COOKING MADE EASY #6

9

The term "RAW SUGAR" is given to a type of sugar that looks like the old fashioned brown sugar. There is really no such thing as raw sugar. The sap of the cane has two kinds of sugar in it; one is termed liquid sugar and the other is precipitated or sugar granules. To separate these, this sap must be boiled. The crystals formed by this application of heat are strained out of the liquid and this, after it is well washed, is what you buy as raw sugar. The liquid is the molasses. So you see that there is no such thing as RAW SUGAR. The sugar sold under this name has not been subjected to the poisonous bleaches of the white sugar and they have very much higher mineral value than the white sugar; in some of the darker sugars there has been the addition of a little of the molasses and so you buy a more moist sugar.
#7

Fats need explaining. When Nature makes a fat, the chemist finds it to be a collection of fat substances. Breaking down this fat produces two groups of fats; one is called hard fats or oils and the other, soft fats or oils better known as "un-saturated fatty acid." This latter is all that the human body is capable of utilizing. There is a small amount of hard oils or fats in all whole fats. The hard oil is called stearin and seems to act as a binder for the fatty acids. But when refining removes all these unsaturated fatty acids leaving only the stearin, such a product supplies no nutrient value because the human body cannot saponify it, therefore it cannot pass through the duodenum walls to enter the blood. Such a fat will more or less coat the intestinal walls preventing free absorption of food nutrients. Ten percent of the fatty acids is used as caloric value and the remainder is used for repair and functional service. The days food must replace what we used up from the reserve and refined fats cannot do this. Fats used in my recipes are all whole fats. I suggest you prepare your own fats by saving fats of meats and rendering them your-

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ALLERGY COOKING MADE EASY

self. Cut them real fine and put into a heavy skillet, have fire very low, cover and let render until the cracklings are dry. Save cracklings as I use them in making corn bread. Rendered fats and raw or virgin oils are what I call 'whole' fats. Butter and cream are also whole fats. Since rendered fats contain a small amount of water, I have made allowance for this in the type of fat used. In using virgin oils you do not have the water so do not use as much. The next important step is the amount of shortening (fat) to balance the recipe. When a refined fat is used it takes a quarter more to produce shortening qualities in baking. I have also worked out this problem for you. Oils are fats, refined oils are marked "pure" as such they contain only stearin of the original fat group. A whole 011 will be marked "Virgin" or "Raw" or "Green Pressed" or "Cold Pressed." If it is labeled "pure virgin" it is virgin and unrefined. All butter substitutes and lard substitutes are refined, so are not nutritional foods. The fact that they are hydrogenated causes them to absorb and hold fatty acids from other foods carrying them through the intestines and out of the body with the feces. Commercially packaged lard, marked 'Pure Leaf Lard' is permitted to contain a percentage of the hydrogenated refined oils. Because of this I suggest that you render your own fats. In the book "Foods, Their Values and Management" by Henry C. Sherman of Columbia University, he has much to say about the hydrogenation of fats; he does not approve of them.

#8 Because of the difficulty in making a palatable product from flour other than wheat, the procedure in combining is important. I. give accurate measurements which means all measurements are level. Time and temperature must be properly regarded. In some cases you must hurry it into the oven to have the product set while it is at the height of expansion. I specify these times in the recipe.

ALLERGY COOKING MADE EASY
#9

11

Buy measuring cups and spoons. Have small bowls and large bowls. Buy small baking pans as the recipes are all one person recipes. Have good egg beaters and beating spoons. Have a good pastry chopper to chop in fat where suggested.

#10

When I mention a certain size pan it is because the recipe is one requiring depth.
#11

In measuring fat, to get an accurate amount follow these directions. If the fat is being used in spoonfulls, warm it to a liquid state, then measure. If being used in ¼ or 2 or ¾ or 1 cup, follow this method— 4 cup fat—fill cup ¾ full of: cold water, now fill the cup with fat until the water comes to the tip edge of the cup and you have an exact ¼ cup of fat. ½ cup of fat—fill cup w full cold water, now add fat as stated above. ¾ cup fat--fill cup 4 full of cold water, then add fat 1 cup fat—follow the method for 2 cup and do it twice. This will give a more accurate measurement than if you just fill the cup with fat. The amount of shortening can make or break a recipe. In measuring a liquid fat or oil you can measure it without the water.
#12

When I mention a specific brand it is because that brand has some quality over others of the same class of food. Such a case would be molasses. I wish to avoid the sulphured molasses, so I mention the two brands that are not sulphured.

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ALLERGY COOKING MADE EASY #13

In my recipes I mention using the long stroke. When mixing a batter it is much easier to blend quickly by stirring as it forces the air out of the dough. This would not serve when you wish to incorporate air. On the other hand if you beat, using a good swing of the beating spoon we call that the long stroke, this makes a lighter dough. When I mention, fold in, it is a slow long stroke administered as though you were chopping and beating at the same time. We fold in when there has been a lot of air incorporated and we do not wish to disturb it. #14 Beating the white of the egg the following ways will show why I state the terms, 'frothy', 'stiff, 'dry.' Frothy means, beat just enough to form a frothy consistency but will not be stiff enough to hold shape. In this consistency some recipes work better. In my recipes I have stated how they should be beaten. Stiff means, beat the egg white until it will hold a peak. This is used when it is added to a heavy or stiff batter. Dry means, beat until it can be cut and hold a cut wall. This is used when added to a liquid batter. #15 Never use a baking powder with alum (aluminum) in it. Always read your label. #16 When I state 'soy flour bought in bulk' I mean just that. If your doctor mentions that he wants no wheat, you would not be answering this requirement by buying a packaged soy flour. In such package they have combined a wheat starch flour to the soy bean flour to the percentage of 47%. This enables a person to make a palatable product with such a flour. The Label Law is lived up to by stating on the label "Pure Soy Flour", "Patented." This last word means a regulated

ALLERGY COOKING MADE EASY

13

amount of wheat has been added to make a palatable product. Soy bean being a triple nitrogen protein has a lot of gliadin in it. The application of heat and moisture to a protein makes it congeal. The gliadin part is the worst and because of this, soy bean flour cannot be made into a yeast bread without adding enough starch to break up this congealing of the protein. However, I have worked out a baking powder bread of soy bean flour only. You'll find it listed in the high protein breads. If it is necessary to have just the soy, better buy it in bulk. You ask for high fat or low fat. The former has more nutrients. #17 Cotton seed flour is a high protein but a single nitrogen so does not need a high amount of starch added. Of the protein flours it is the easiest to work with. The starches are only needed in small amounts to break up the proteins. #18 There is a cotton seed flour obtainable and sold under the name 'Nutty Brown Flour'. This is cotton seed flour plus a very small amount of Durum Wheat Flour. Its total starch contents are less than 5%. Do not expect a cotton seed flour bread made by a local bakery to have this small starch value for I'm sure it will be much higher. The Durum Wheat referred to is a high protein, low starch, high mineral wheat. Cotton seed flour is not refined but is defatted. Any objectionable part has been removed by absorption. Nutty Brown flour makes delicious breads, cakes, cookies and pastry.

LIST OF SALT SUBSTITUTES
SAL FREE made by Thompson, Ingredients:—Potassium Chloride, Ammonium Chloride, Potassium Formate, Calcium Formate, Magnesium Citrate and Starch. (This is a fine powder form). "K" SALT made by Chicago Dietetic Company.

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ALLERGY COOKING MADE EASY

Ingredients:—Potassium Chloride, Ammonium Chloride, with a small amount of starch. (This is a fine powder form). SALTASTE made by Oxford Products, Inc. Ingredients:—Potassium Chloride, Ammonium Chloride, Potassium Formate, Calcium Formate, Magnesium Citrate and Starch. (This is a fine powder form). If you wish to use these, consult your doctor first. The government has not stated definitely that salt substitutes are totally harmless.

CONTENTS Recipes Without Wheat ................ASSORTED FLOURS USED Breads, Muffins, Cookies. No's 1 to 32 inclusive. Without Wheat-Milk ................... ASSORTED FLOURS USED. Breads, Muffins, Cookies. No's 33 to 64 inclusive. Without Wheat-Eggs .................... ASSORTED FLOURS USED. Breads, Muffins, Cakes. No's 65 to 69 inclusive. Without Wheat-Milk-Eggs ........... ASSORTED FLOURS USED. Breads, Muffins, Cookies, Pie Crust, Salad Dressings. No's 70 to 111 inclusive. High Protein ..... ......... ...SOY, NUTTY BROWN, COTTON SEED FLOURS. Breads, Muffins, Rolls. No's 112 to 115 inclusive.

ALLERGY COOKING MADE EASY

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UNUSUAL RECIPES
Avocado Salad Dressing—without wheat, milk, eggs. No. 108 Barley Piecrust—without wheat, milk, eggs. No. 72 Basic Dressing—without wheat, milk, eggs. No. 109 Banana Nut Salad Dressing—without wheat, milk, eggs. No. 1ll Banana Dressing #1—without wheat, milk, eggs. No. 102 Banana Dressing #2—without wheat, milk, eggs. No. 103 Boston Brown Bread—without wheat, eggs. No. 69 Carrot Cake—without milk or any kind of flour. No. 63 Coconut-Peanut Vitamin B Cookies—without wheat, milk. No. 61 Cotton Seed Salad Dressing—without wheat, milk, eggs. Cracklin' Corn Bread—without wheat, milk. Cracklin' Corn Bread—without wheat, milk, eggs. Cucumber Dressing—without wheat, milk, eggs. Date Nut Salad Dressing—without wheat, milk, eggs. French Salad Dressing—without wheat, milk, eggs. Georgia Corn Dodgers—without wheat, milk, eggs. Horseradish Salad Dressing—without wheat, milk, eggs. Lactic Acid Salad Dressing—without wheat, milk. No. 89 No. 58 No. 85 No. 110 No. 104 No. 105 No. 93 No. 101 No. 115

Lima Bean Barley Date Cookies—without wheat, milk, eggs. No. 97 Maine Brown Bread—without wheat, eggs. No. 68 Mayonnaise—without wheat, milk, eggs. No. 107 New Hampshire Bannock—without wheat, milk, eggs. No. 92 Polenta—without wheat, eggs. No. 66

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ALLERGY COOKING MADE EASY LIST OF RECIPES SHOWING FLOURS USED IN EACH GROUPING WITHOUT WHEAT
NAME FLOURS USED Whole Barley Flour, Whole Rye Flour Whole Barley Flour, High Fat Soy Flour Whole Barley Flour, Brown Rice Flour, Whole Rye Flour Brown Rice Flour, Whole Barley Flour Whole Barley Flour Brown Rice Flour, High Fat Soy Flour, Whole Yellow Corn Flour Brown Rice Flour Rice Polishings, Whole Barley Flour Rice Polishings Rice Polishings, Whole Rye Flour, Flaxseed Meal Whole Yellow Corn Flour Rice Polishings, Whole Yellow Corn Flour, Whole Barley Flour Whole Yellow Corn Flour Brown Rice Flour, Whole Yellow Corn Flour Whole Lima Bean Flour, Whole Yellow Corn Flour Whole Lima Bean Flour, Whole Barley Flour Whole Lima Bean Flour, Whole Barley Flour Whole Lima Bean Flour, Whole Barley Flour Whole Buckwheat Flour Whole Potato Flour Whole Oat Flour Rice Polishings, Whole Rye Flour, Flaxseed Meal Whole Rye Flour, Brown Rice Flour Whole Rye Flour, Brown Rice Flour Whole Rye Flour, Whole Barley Flour Whole Rye Flour

1 Barley Rye Bread 2 Barley Soy Muffins 3 Barley Rye Rice Bread 4 Rice Barley Muffins 5 Barley Bread 6 Rice Soy Corn Muffins 7 Rice Flour Bread 8 Rice Polishings Barley Bread 9 Rice Polishings Bread 10 Rice Polishings Rye Flaxseed Bread 11 Virginia Corn Bread 12 Rice Polishings Corn Barley Bread 13 Cracklin' Corn Bread 14 Corn Rice Muffins 15 Lima Bean Corn Bread 16 Lima Bean Barley Bread 17 Lima Bean Barley Date Cookies 18 Lima Bean Corn Sweet Muffins 19 Buckwheat Baking Powder Bread 20 Potato Puffs 21 Oat Bread 22 Rye Flaxseed Vitamin 'B' Bread 23 Bacon Rye Rice Muff ins 24 Rye Rice Muffins 25 Rye Barley Muffins 26 Rye Baking Powder Bread

ALLERGY COOKING MADE EASY 27 28 29 30 Rye Muffins Southern Ginger Bread Plain Barley Cookies Corn Cottonseed Bread Whole Rye Flour Nutty Brown Flour (cottonseed flour) Whole Barley Flour Whole Yellow Corn Flour, Cottonseed Flour Whole Yellow Corn Flour High Fat Soy Flour

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31 Corn Bread 32 Soy Baking Powder Bread

WITHOUT WHEAT—MILK
33 Cottonseed Soy Bread 34 Lima Bean Corn Bread 35 Lima Bean Barley Bread 36 Lima Bean Barley Date Cookies 37 Lima Bean Corn Sweet Muffins 38 Potato Puffs 39 Barley Soy Muffins 40 Barley Rye Rice Bread 41 Barley Bread 42 Bacon Rye Rice Muffins 43 Rye Rice Muffins 44 Rye Barley Muffins 45 Rye Baking Powder Bread 46 Rye Muffins 47 Buckwheat Baking Powder Bread 48 Oat Bread 49 Rice Soy Corn Muffins 50 Rice Baking Powder Bread 51 Rice Polishings Corn Barley Bread 52 Rice Polishings Soy Muffins 53 Rye Flaxseed Vitamin 'B' Bread 54 Rice Barley Muffins Cottonseed Flour, High Fat Soy Flour Whole Lima Bean Flour, Whole Yellow Corn Flour Whole Lima Bean Flour, Whole Barley Flour Whole Lima Bean Flour, Whole Barley Flour Whole Lima Bean Flour, Whole Yellow Corn Flour Whole Potato Flour Whole Barley Flour, High Fat Soy Flour Whole Barley Flour, Brown Rice Flour, Whole Rye Flour Whole Barley Flour Whole Rye Flour, Brown Rice Flour Whole Rye Flour, Brown Rice Flour Whole Rye Flour, Whole Barley Flour Whole Rye Flour Whole Rye Flour Whole Buckwheat Flour Whole Oat Flour Brown Rice Flour, High Fat Soy Flour Brown Rice Flour Rice Polishings, Whole Yellow Com Flour, Whole Barley Flour Rice Polishings, High Fat Soy Flour Whole Rye Flour, Rice Polishings, Flaxseed Meal Brown Rice Flour, Whole Barley Flour

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ALLERGY COOKING MADE EASY
Brown Rice Flour, Whole Wellow Corn Flour Rice Polishings, Whole Barley Flour Rice Polishings Whole Yellow Corn Flour Rice Polishings, Whole Rye Flour, Flaxseed Meal Whole Peanut Flour Defatted Peanut Flour, Rice Polishings, Whole Lima Bean Flour Whole Yellow Corn Flour, High Fat Soy Flour No flour of any kind No flour of any kind

55 Corn Rice Muffins 56 Rice Polishings Barley Bread 57 Rice Polishings Bread 58 Cracklin' Corn Bread 59 Rice Polishings Rye Flaxseed Bread 60 Peanut Bread 61 Coconut-Peanut Vitamin 'B' Drop Cookies 62 Corn Soy Bread 65 Carrot Cake 64 Lactic Acid Salad Dressing

WITHOUT WHEAT—EGGS
65 Rye Baking Powder Bread 66 Polenta 61 Rye Yeast Bread 68 Maine Brown Bread 69 Boston Brown Bread Whole Rye Flour Whole Yellow Corn Meal Whole Rye Flour Whole Yellow Corn Flour, Whole Rye Flour Whole Rye Flour, Whole Yellow Corn Flour, Whole Barley Flour

WITHOUT WHEAT—MILK—EGGS
70 Rye Baking Powder Bread 71 Corn Bread 72 Barley Flour Pie Crust 73 Rye Baking Powder Yeast Bread 74 Rice Polishings Bread 75 Rice Polishings Barley Bread 76 Lima Bean Corn Bread 77 Com Rice Muffins 78 Barley Bread Whole Rye Flour Whole Yellow Corn Flour Whole Barley Flour Whole Rye Flour Rice Polishings Rice Polishings, Whole Barley Flour Whole Lima Bean Flour, Whole Yellow Corn Flour Brown Rice Flour, Whole Yellow Corn Flour Whole Barley Flour

ALLERGY COOKING MADE EASY
79 Rice Barley Muffins 80 Barley Baking Powder Bread 81 Oat Bread 82 Rye Barley Muffins 83 Rye Rice Muffins 84 Bacon Rye Rice Muffins 85 Cracklin' Corn Bread 86 Rice Rye Flaxseed Bread 87 Barky Rye Rice Bread 88 Barley Soy Bread 89 Cottonseed Salad Dressing 90 Rice Poíshings Corn Barley Bread 91 Georgia Cracklin' Bread 92 New Hampshire Bannock 93 Georgia Corn Dodgers 94 Rice Soy Corn Muffins

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Brown Rice Flour, Whole Barley Flour Whole Barley Flour Whole Oat Flour Whole Rye Flour, Whole Barley Flour Whole Rye Flour, Brown Rice Flour Whole Rye Flour, Brown Rice Flour Whole Yellow Corn Flour Rice Polishings, Whole Rye Flour, Flaxseed Meal Whole Barley Flour, Brown Rice Flour, Whole Rye Flour Whole Barley Flour, High Fat Soy Flour Cottonseed Flour Rice Polishings, Whole Yellow Corn Flour, Whole Barley Flour Whole Yellow Corn Meal Whole White Corn Meal

Whole Yellow Corn Meal Brown Rice Flour, High Fat Soy Flour, Whole Yellow Corn Flour 95 Lima Bean Barley Bread Whole Lima Bean Flour, Whole Barley Flour 96 Rye Muffins Whole Rye Flour 97 Lima Bean Barley Date Whole Lima Bean Flour, Whole Barley Cookies Flour 98 Lima Bean Corn Sweet Whole Lima Bean Flour, Whole Yellow Muffins Corn Flour Rice Polishings, 99 Rice Polishings Rye Whole Rye Flour, Flaxseed Bread Flaxseed Meal Whole Rye Flour 100 Yeast Rye Bread No flour of any kind 101 Horseradish Dressing No flour of any kind 102 Banana Dressing #1 No flour of any kind 103 Banana Dressing #2 No flour of any kind 104 Date Nut Salad Dressing No flour of any kind 105 French Salad Dressing High Fat Soy Flour (very high protein) 106 Soy Salad Dressing Cottonseed Flour (high protein) 107 Mayonnaise No flour of any kind (high fat) 108 Avocado Salad Dressing No flour of any kind 109 Basic Dressing No flour of any kind 110 Cucumber Salad Dressing

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No flour of any kind

111 Banana Nut Salad Dressing 112 Nutty Brown Muffins 113 Nutty Brown Bread 114 Nutty Brown Quick Light Rolls 115 Soy Baking Powder Bread

HIGH PROTEIN
Cottonseed flour with a very little Durum Wheat Flour, Buy it under the name of "Nutty Brown Flour". Nutty Brown Flour Nutty Brown Flour High Fat Soy Flour

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SALT FREE DIETS
In these diets it is possible to use any recipe in any list providing the ingredients are permitted. Just omit the salt. I have used very low salt in all of my recipes anyway. If there is any question about using my recipes with salt, consult your Doctor.

RECIPES WITHOUT WHEAT
#l-BARLEY RYE BREAD. Flour used:—Whole Barley Flour, Whole Rye Flour. 1/2 Cup whole barley flour 1/2 cup milk 1/3, cup whole rye flour 2 egg whites 1/8 tsp. salt 3 ts. baking powder 2 ts. melted whole fat or 1 tb. honey l½ ts. virgin olive oil Sift flour before measuring. Mix dry ingredients. Combine milk, fat and honey and add to dry ingredients. Beat with long stroke. Beat egg whites stiff and fold into batter. Bake in 4" x 5" x 2" pan at 350 degrees F. for 15 minutes. This is higher protein than the average starch bread.

#2-BARLEY SOY MUFFINS. Flour used: —Whole Barley Flour, High Fat Soy Flour. ¾ cup whole barley flour 1/2 cup high fat soy flour 1 tb. honey 3 ts. baking powder 1/4ts. salt 2 ts, melted whole fat or l1/2 1 egg ts. virgin olive oil Sift flour before measuring. Mix dry ingredients. Beat egg, add milk and fat and combine with dry ingredients using long stroke. Bake at 375 degrees F. for 25 minutes.

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#3-BARLEY RYE RICE BREAD. Flour used:—Whole Barley Flour, Brown Rice Flour, Whole Rye Flour. 1 cup whole barley flour 1/2 cup brown rice flour 1/2 cup whole rye flour 5 ts. baking powder 2 tb. honey l½ tb. whole melted fat or 1 egg l1/4 tb. virgin olive oil 1/2 ts. Salt ¾ cup milk Sift flour before measuring. Beat egg, add milk, honey and fat and add to dry ingredients. Beat with long stroke. Bake in 4" x 7" x 2`` pan at 375 degrees F. for 25 minutes. #4-RICE BARLEY MUFFINS. Flour used:—Brown Rice Flour, Whole Barley Flour. 1/3 cup brown rice flour 2/3 cup whole barley flour 4 ts. baking powder ¼ ts. salt 2 tb. honey 1 tb. melted whole fat or ¾ ¾ cup milk tab. virgin olive oil 2 eggs Sift flour before measuring, combine dry ingredients, chop in fat; beat egg yolks, add milk and honey and add this to dry ingredients. Beat with the long stroke. Beat egg whites stiff and fold into batter. Fill muffin tins and bake at 375 degrees F. for 25 minutes. Makes 4 lg. muffins. #5-BARLEY BREAD. Flour used:—Whole Barley Flour. 11/2 cups whole barley flour 4 ts. baking powder ½ ts. salt 2 tb. honey l½ ts. melted fat or l¼ ts 1/2 cup milk virgin olive oil 1 egg Sift flour before measuring. Mix dry ingredients, chop in fat, beat egg and add milk and honey, fold into dry ingredients, use long stroke to beat. Bake in 4" x 7" x 2" pan at 375 degrees F. for 25 minutes.

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#6-RICE SOY CORN MUFFINS. Flour used:—Whole Brown Rice Flour, High Fat Soy Flour, Whole Yellow Corn Flour. 1/4 cup whole yellow corn 3 cup brown rice flour flour 1 tb. honey ½ cup high fat soy flour 1 tb. melted fat or 2 ts. 4 ts. baking powder virgin olive oil ¾ cup milk 1 egg ½ ts. salt Sift flour before measuring. Mix dry ingredients, chop in fat, beat egg and add milk and honey. Blend all ingredients using the long stroke. Bake at 375 degrees F. for 25 minutes. #7-RICE FLOUR BREAD. Flour used:—Whole Brown Rice Flour. 1 cup brown rice flour 2 ts. baking powder l½ tb. honey 1 tb. melted fat or 2 ts. ½ ts. salt virgin olive oil ¾ cup milk 1 egg Sift flour before measuring. Beat egg and add milk, honey and melted fat, combine with dry ingredients. Beat with long stroke. Bake in 4" x 7" x 2" pan at 375 degrees F. for 20 minutes. #8-RICE POLISHINGS BARLEY BREAD. Flour used:—Rice Polishings Flour, Whole Barley Flour. ½ cup whole barley flour 1/2 cup rice polishings 3 ts. baking powder ¼ ts. salt 2 oz. plus 1 tb. milk 1 egg 3 ts. melted whole fat or 1 tb. honey 2½ ts. virgin olive oil Sift rice polishings before measuring. Mix dry ingredients and chop in fat. Beat egg and add milk and honey, combine this with dry ingredients, beat with long stroke. Bake in 4" x 7" x 2" pan at 375 degrees F. for 20 minutes.

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#9-RICE POLISHINGS BREAD. Flour used:—Rice Polishings. 2 cups rice polishings 6 ts. baking powder ½ ts. salt 2 tb. honey 1 cup milk 1 egg 11/4 tb. melted whole fat or 1 tb. virgin olive oil Sift rice polishings before measuring. Mix dry ingredients and chop in fat. Beat and add honey and milk, blend with dry ingredients. Use a folding stroke. Bake in 4" x 7" x 2" pan at 375 degrees F. for 20 minutes. This is a very high vitamin ‘B’ bread, #IO-RICE POLISHINGS RYE & FLAXSEED BREAD. Flour used:—Rice Polishings, Whole Rye Flour, Flaxseed Meal. ½ cup rice polishings ½ cup whole rye flour 3 tb. flaxseed meal 3 s. baking powder 1/4 ts. salt 1 tb. melted whole fat or 4 tb. milk ¾ tb. virgin olive oil 1 egg Sift rice polishings and rye flour before measuring. Combine dry ingredients and chop in fat. Beat egg and add milk and blend with dry ingredients. Bake in 4" x 7" x 2" pan at 375 degrees F. for 25 minutes. #11-VIRGINIA CORN BREAD. Flour used:—Whole Yellow Corn Flour. 2 cups whole yellow corn 2/3 cup sweet milk flour 1 ts. soda 2/3 cup sour milk 2 tb. melted whole fat or 3 eggs l½ tab. virgin olive oil ½ ts. salt Mix corn flour and salt. Beat egg yolks into a creamy consistency and add melted fat and sweet milk, now add half of the sour milk and beat well. Beat egg white stiff and fold in. Now dissolve the soda in the remaining sour milk and fold

ALLERGY COOKING MADE EASY

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into the batter. Get into the oven quickly. Bake in ordinary cake pan or loaf pan at 375 degrees F. for 25 minutes.

#12-RICE POLISHINGS, CORN AND BARLEY BREAD. Flour used: — Rice Polishings, Whole Yellow Corn Flour, Whole Barley Flour. cup whole yellow corn flour 1/2 cup whole barley flour ½ ts. salt 1 egg 2 tb. honey 1 1/2 cup rice polishings 6 ts. baking powder l½ tb. melted whole fat or 1 tb. virgin olive oil 1 cup milk

Sift rice polishings and the other flours before measuring, mix dry ingredients and chop in fat. Beat eggs and add milk and honey, combine all and beat with a long stroke. Bake in 4" x 7" x 2" pan at 375 degrees F. for 20 minutes.

#I3-CRACKLIN' CORN BREAD. Flour used:—Whole Yellow Corn Flour. 1 cup whole yellow corn ¼ cup cracklings flour ¼ ts. salt 4 ts. baking powder 1 tb. honey 1 egg ½ cup milk Save cracklings from rendering the fat from the fat trimmings of meat. See front of book in instructions to know how to make these. Sift flour before measuring. Mix dry ingredients, beat egg and add milk and honey and combine with dry ingredients, beat with a long stroke. Now fold in the cracklings. Be sure to mix them thoroughly but do not stir. Bake in 4" x 5" x 2" pan at 350 degrees F. for 20 minutes.

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#I4-CORN RICE MUFFINS. Flour used:—Brown Rice Flour, Whole Yellow Corn Flour. 11/3 cups brown rice £lour ½ cup whole yellow corn 6 ts. baking powder flour l¾ tb. melted whole fat or l/2 ts. salt l½ tb. virgin olive oil 2 eggs 3 tb. honey 1 cup milk Sift flour before measuring. Combine dry ingredients, chop in fat. Beat egg yolk and add milk and honey. Blend with dry ingredients using long stroke. Beat egg white stiff, fold into batter. Fill muffin tins and bake at 375 degrees F. for 25 minutes. #15-LIMA BEAN CORN BREAD. Flour used:—Whole Lima Bean Flour, Whole Yellow Corn Flour.
1/3 cup whole lima bean flour 2/3 cup whole yellow corn flour

3 ts. baking powder 1 tb. honey 1/4 ts. salt 1 tb. melted whole fat or 1 egg 2½ ts. virgin olive oil Sift flour before measuring. Mix dry ingredients, chop in fat. Beat egg and add milk and honey, blend with dry ingredients. Beat with long stroke. Bake in 4" x 7" x 2" pan at 375 degrees F. for 25 minutes. #16-LIMA BEAN BARLEY BREAD. Flour used:—Whole Lima Bean Flour, Whole Barley Flour. 1/2 cup whole barley flour ½ cup whole lima bean flour 1 egg ½ cup milk 4 ts. honey 3 ts. baking powder 1/4 ts. salt 1 tb. melted whole fat or 2 ts. virgin olive oil Sift flour before measuring. Mix dry ingredients^, chop in fat. Beat eggs and add milk and honey, fold into dry mixture. Bake in 4" x 7". x 2" pan at 375 degrees F. for 25 minutes.

ALLERGY COOKING MADE EASY

27

#17-LIMA BEAN BARLEY DATE COOKIES. Flour used:—Whole Lima Bean Flour, Whole Barley Flour. ¾ cup whole lima bean ¾ cup whole barley flour flour 4 ts. baking powder 1 egg 1/2 cup milk l¾ ts. melted whole fat or 1/2 cup ground or finely l½ ts. virgin olive oil chopped dates 3 cup water Sift flour before measuring. Mix the 3 cup of water with the dates. Let stand at least an hour, longer will be better. Chop in fat. Beat eggs and add milk, fold into dry ingredients and beat well with long stroke. Now add dates and fold in, seeing that they are well blended through the batter. Drop in spoonfulls onto cookie sheet and bake at 375 degrees F. for 20 minutes. #18-LIMA BEAN CORN SWEET MUFFINS. Flour used:—Whole Lima Bean Flour, Whole Yellow Corn Flour.
½ 3 1 1 egg cup whole lima bean flour ts. baking powder tb. melted whole fat or ¾ tb. virgin olive oil ½ cup whole yellow corn flour 1/4 ts· salt 2 tb. honey ½ cup milk

Sift flour before measuring. Combine dry ingredients, chop in fat. Beat eggs and add milk and honey. Combine liquid with dry ingredients. Bake in muffin tins at 375 degrees F. for 25 minutes. Makes 4 good sized muffins. #19-BUCKWHEAT BAKING POWDER BREAD. Flour used:—Whole Buckwheat Flour. 1 cup whole buckwheat flour 3 ts. baking powder 1/4ts. salt 2 ts. melted whole fat or ½ cup milk l½ ts. virgin olive oil 1 egg 1 tb. honey

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Sift flour before measuring. Mix dry ingredients, chop in fat. Beat egg and add milk and honey, blend with dry ingredients using long stroke. Bake in 4" x 7" x 2" pan at 350 degrees F. for 25 minutes. #20-POTATO PUFFS. Flour used:—Whole Potato Flour. 1/2 cup whole potato flour 1/2 cup milk 1 egg 11/2 ts. melted whole fat or 1/8 ts. salt 1 ts. of virgin olive oil 2 ts. baking powder Sift flour before measuring. Mix dry ingredients, chop in fat. Beat egg, add milk and combine with dry ingredients. Bake in muffin tins at 375 degrees F. for 25 minutes. This can supply a needed carbohydrate but is nicer used as a vegetable served with a gravy. Gravy may be made with milk and butter flavored with Savita or glutamic acid or Vegex. Thicken with potato flour. #2l-OAT BREAD. Flours used:—Whole Oat Flour. 11/2 cups whole oat flour 3 ts. baking powder 1/4 ts. salt 2 ts. melted whole fat or 1/3 cup milk l¾ ts. virgin olive oil 1 egg Sift flour before measuring. Mix dry ingredients, chop in fat. Beat egg, add milk and fold into dry ingredients. Bake in 4" x 7" x 2" pan at 375 degrees F. for 30 minutes. #22-RYE FLAXSEED VITAMIN B BREAD. Flour used:—Rice Polishings, Whole Rye Flour, Flaxseed Meal. ½ cup rice polishings ½ cup whole rye flour 1/2 cup flaxseed meal 4 ts. baking powder 1/4 ts. salt 1 tb. melted whole fat or 1/2 cup milk 2 ts. virgin olive oil 1 egg 1 tb. honey

ALLERGY COOKING MADE EASY

29

Sift flour before measuring. Mix dry ingredients. Beat egg and add milk, honey and fat, and combine with dry ingredients. Beat with long stroke. Bake in 4" x 5" x 2" pan at 350 degrees F. for 20 minutes. #23-BACON RYE RICE MUFFINS. Flour used:—Whole Rye Flour, Brown Rice Flour. 1 cup whole rye flour 1/2 cup brown rice flour 1/4 ts. salt 4 ts. baking powder 2 tb. honey 2 egg yolks 1/3 cup milk l slice bacon Sift flour before measuring. Cut bacon in very small pieces, from 1/8 to 1/4 inch square. Mix dry ingredients. Beat egg yolk to a creamy consistency and add milk and honey. Combine with dry ingredients. Fold in bacon and blend thoroughly, using folding stroke. Fill muffin tins and bake at 350 degrees F. for 20 minutes. #24-RYE RICE MUFFINS. Flour used:—Whole Rye Flour, Brown Rice Flour. 1/4 cup brown rice flour 2/3cup whole rye flour 5 ts. baking powder 4 ts. honey 1 tb. melted whole fat or ¾ cup milk 21/2 ts. virgin olive oil 1 egg Sift flour before measuring. Mix dry ingredients. Beat egg and add fat, milk and honey. Combine with dry ingredients, using long stroke. Fill muffin tins and bake at 375 degrees F. for 25 minutes. #25-RYE BARLEY MUFFINS. Flour used:—Whole Rye Flour, Whole Barley Flour. ¾ cup whole rye flour 6 ts. baking powder 2 tb. honey 11/2 tb. melted whole fat or 11/4 tb. virgin olive oil 1 cup whole barley flour ½ ts. salt 1 cup milk 1 egg

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Sift flour before measuring. Combine dry ingredients. Beat egg and add milk, honey and fat. Blend into dry ingredients, using long stroke. Fill muffin tins and bake at 350 degrees F. for 25 minutes.

#26-RYE BAKING POWDER BREAD. Flour used:—Whole Rye Flour. l¼ cup whole rye flour 5 ts. baking powder ¼ ts. salt 4 ts. melted whole fat or 2 eggs 3 ts. virgin olive oil ½ cup milk Sift flour before measuring. Mix dry ingredients and chop in fat. Beat egg yolks and add milk, blend with dry ingredients. Beat egg whites stiff and fold into batter. Bake in 4" x 7" x 2" pan at 375 degrees F. for 20 minutes. Rye flour does not require as much liquid as some of the other flours.

#27-RYE MUFFINS. Flour used:—Whole Rye Flour. cup whole rye flour ts. pastry seasoning or ¼ ts. ground cinnamon ½ ts. ginger 1/8 cup Grandma's Molasses (this is the unsulphured kind). 1 1 cup milk ts. baking powder ts. salt ts. melted whole fat or l¾ ts. virgin olive oil 1/8 ts. baking soda 1 egg ¾ 3 ¼ 2

Sift flour before measuring. Combine dry ingredients except baking soda, chop in fat. Reserve 1 ts. of the molasses and 1 ts. of the milk. Combine the rest of the milk and molasses and fold into dry ingredients. Now combine baking soda and the teaspoon of molasses and milk, fold into batter. Quickly fill muffin pans and put into oven while still expanding. Bake at 375 degrees F. for 20 minutes. Makes 4 large muffins.

ALLERGY COOKING MADE EASY #28-SOUTHERN GINGERBREAD. Flour used:—Nutty Brown Flour (a cotton seed flour). ½ cup whole fat or 3 cup ½ cup buttermilk of virgin olive oil 1/4 cup honey ½ cup Grandma's Molasses; 2 eggs 2 cups Nutty Brown Flour 3 ts. baking powder ½ ts. soda 1/4 ts. cinnamon ½ ts. ginger l1/2 ts. ground nutmeg 1/3 ts. salt

31

Sift flour before measuring. Mix flour, baking powder, salt and spices. Chop in fat. Beat egg yolks and add all but 1 tb. of the buttermilk. Add this liquid to the dry ingredients. Beat with long stroke. Beat egg whites stiff and fold into batter. Now dissolve the soda into the remaining tablespoon of buttermilk and fold into batter, get into the pan quickly while it is still expanding. Bake in a well oiled drip pan at 350 degrees F. until cake leaves sides of pan—bake about 30 minutes. #29-PLAIN BARLEY COOKIES. Flour used: —Whole Barley Flour. 2 cups whole barley flour 2/3 cup of raw sugar or honey 4 ts. baking powder ½ ts. salt 2 ts. vanilla ½ cup milk if sugar is used or 1/3cup butter 1/3 cup if honey is used 1 egg Sift flour before measuring. Cream butter and sugar and add salt. If you are using the honey instead of the sugar then chop the butter into the flour not the honey. Beat eggs and add honey or sugar mixture. Add milk and beat in flour and baking powder. Barley flour sometimes has a little higher starch content. In that case add a little more milk, a tablespoonful at a time. Combine all ingredients and beat with long stroke as you mix. Drop on greased cookie sheet in spoonfulls. Bake at 350 degrees F. for 20 minutes. This can be baked as a cake

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and is delicious if 1/2 cup of ground raisins is folded in at the last minute. #30-CORN COTTONSEED BREAD. Flour used:—Whole Yellow Corn Flour, Cottonseed Flour. ¾ cup plus 2 tb. whole yellow corn flour 1 tb. melted whole fat or 3 ts. vegetable oil ½ cup cottonseed flour 1 ¾ 1 5 1/2 egg cup buttermilk ts. baking soda ts. baking powder ts. salt

Sift flour before measuring. Add salt and baking powder, chop in fat. Beat egg and add ½ cup of buttermilk. Add this liquid to the dry ingredients and beat with long stroke. Now combine the remaining buttermilk with the baking soda, blend and fold into the batter. Get into the pan quickly while it is still expanding. Make in 4" x 7" x 2" pan at 375 degrees F. for 25 minutes. This is extra good. #3l-CORN BREAD. Flour used:—Whole Yellow Corn Flour 2½ cups whole yellow corn flour 21/2 ts. melted whole fat or 2 ts. virgin olive oil 1 ts. salt 1 1 2 2 ts. baking powder pt. buttermilk or sour milk eggs tb. honey

Sift flour before measuring. Mix dry ingredients except baking soda. Chop in fat. Beat egg yolks and add l¾ cups of the milk. Combine milk, eggs and dry ingredients and honey. Now beat egg whites and fold into batter. Blend the remaining quarter cup of milk with the baking soda and fold into batter. Get this into the pan quickly and into the oven while it is still expanding. Bake at 350 degrees F. for 25 minutes. This is delicious and can be made into a cake by adding ¾ cup of ground dates.

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33

RECIPES WITHOUT WHEAT—MILK #32-SOY BAKING POWDER BREAD. Flour used:—High Fat Soy Flour. 2 cups high fat soy flour 8 ts. baking powder 2/3 ts. salt 2 ts. melted whole fat or 1 egg 1/2 ts. virgin olive oil 1/4 cup water 2 tb. honey Sift flour before measuring. Beat egg and add water, honey and melted fat. Combine all ingredients and beat with a long stroke. Bake in a 4" x 7" x 2" pan at 375 degrees F. for 25 minutes. This is a very high protein bread. #33-COTTONSEED SOY BREAD. Flour used:—Cottonseed Flour, High Fat Soy Flour. ½ cup high fat soy flour ¼ ts. salt 3 ts. baking powder ¼ cup water 1 egg 1 tb. melted whole fat or 1 tb. honey 2 ts. virgin olive oil ½ cup cottonseed flour Sift flour before measuring. Beat and add water, honey and fat. Combine with dry ingredients. Bake in muffin tins or a 4" x 7" x 2" pan at 375 degrees F. for 15 minutes. This is a very high protein, practically no starch, it is only fair in flavor. #34-LIMA BEAN CORN BREAD. Flour used:—Whole Lima Bean Flour, Whole Yellow Corn Meal. 1/3 cup whole lima bean flour 2/3 cup whole yellow corn flour 3 ts. baking powder ¼ ts. salt 1 tb. honey ½ cup water 1 tb. melted whole fat or 1 egg 2½ ts. virgin olive oil Sift flour before measuring. Mix dry ingredients, chop in fat. Beat egg and add water and honey. Blend with dry ingredients and beat with long stroke. Bake in 4" x 7" x 2" pan at 375 degrees F. for 25 minutes.

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#35-LIMA BEAN BARLEY BREAD. Flour used:—Whole Lima Bean Flour, Whole Barley Flour. ½ cup whole lima bean ¼ ts. salt flour 1/2 cup whole barley flour 1 egg ½ cup water 4 ts. honey l¾ tb. melted whole fat or 3 ts. baking powder 1 tb. virgin olive oil Sift flour before measuring. Combine dry ingredients and chop in fat, add water and honey. Beat egg and fold in. Bake in 4" x 7" x 2" pan at 375 degrees F. for 25 minutes. #36-LIMA BEAN BARLEY DATE COOKIES. Flour used:—Whole Lima Bean Flour, Whole Barley Flour. ¾ cup whole lima bean ¾ cup whole barley flour flour 1 egg 4 ts. baking powder l¾ ts. melted whole fat or ½ cup of ground or finely 11/2 ts. virgin olive oil chopped dates 1/2 cup water Sift flour before measuring. Mix dates and water and let stand at least an hour, longer is better. Now mix dry ingredients, chop in fat. Beat egg and add water and blend with dry ingredients, beat with long stroke. Now beat in the date mixture. Drop by spoonfulls on to cookie sheet. Bake at 375 degrees F. for 20 minutes. #37-LIMA BEAN CORN SWEET MUFFINS. Flour used:— Whole Lima Bean Flour, Whole Yellow Corn Flour. 1/2 cup whole lima bean flour 1/2 cup whole yellow corn flour 3 ts. baking powder ¼ ts. salt 1 tb. melted fat or 1 cup water 2 ts. virgin olive oil 1 egg Sift flour before measuring. Mix dry ingredients and chop in fat. Beat egg and add honey and water, blend with dry ingredients. Bake in muffin tin at 375 degrees F. for 20 minutes.

ALLERGY COOKING MADE EASY #38-POTATO PUFFS. Flour used: —Whole Potato Flour.

35

½ cup whole potato flour 1/2 cup water 1 egg 11/2 ts. melted whole fat or 1/8 ts. salt 1 ts. virgin olive oil 2 ts. baking powder Sift flour before measuring. Mix dry ingredients and chop in fat. Beat egg and add water and fold into dry ingredients. It is a little hard to mix. Bake in muffin tins at 375 degrees F. for 25 minutes. These Potato Puffs are nicer served as a vegetable. Make a seasoned gravy either meat stock or if not permitted the meat, a nice flavor can be had by using Savita or Vegex or Glutamic Acid powder as a flavor—they taste like meat. Thicken with potato flour. This muffin will help supply the carbohydrate needs. #39-BARLEY SOY MUFFINS. Flour used:—Whole Barley Flour, High Fat Soy Flour. ¾ cup whole barley flour 1/2 cup high fat soy flour 1 tb. honey 3 ts. baking powder ¼ ts. salt I tb. melted whole fat or 1 egg 2 ts. virgin olive oil Sift flour before measuring. Mix dry ingredients. Beat egg and add melted fat, honey and water. Blend with dry ingredients, using the long stroke. Bake at 375 degrees F. for 25 minutes. #40-BARLEY RYE RICE BREAD. Flour used:—Whole Barley Flour, Brown Rice Flour, Whole Rye Flour. 1 cup whole barley flour ½ cup whole rye flour 2 tb. honey 1 egg ¾ cup water 1/2 cup brown rice flour 6 ts. baking powder l½ tb. melted whole fat or l¼ tb. virgin olive oil

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Sift flour before measuring. Mix dry ingredients. Beat eggs and add fat and water, combine with dry ingredients and beat with long stroke. Bake in 4" x 7" x 2" pan at 375 degrees F. for 25 minutes. #4l-BARLEY BREAD. Flour used:—Whole Barley Flour, l½ cups whole barley flour 4 ts. baking powder ½ ts. salt 2 tb. honey l½ ts. melted whole fat or ½ cup water l¾ ts. virgin olive oil 1 egg Sift flour before measuring. Mix dry ingredients and chop in fat. Beat egg and add honey and water, fold into dry ingredients and beat with long stroke. Bake in 4" x 7" x 2" pan at 375 degrees F. for 25 minutes. This is an unusual flavor. #42-BACON RYE RICE MUFFINS. Flour used:—Whole Rye Flour, Brown Rice Flour. 1 cup whole rye flour ½ cup brown rice flour 1/4 ts. salt 4 ts. baking powder 2 tb. honey 2 egg yolks 1/3 cup water 1 slice of bacon Sift flour before measuring. Cut bacon very fine from 8 to 4 inch squares. Mix dry ingredients. Beat egg yolks to a creamy consistency, add water and honey and blend with dry ingredients. Fold in bacon and see that is is well mixed through the dough but do not stir, beat with long stroke. Fill muffin tins and bake at 350 degrees F. for 20 minutes. #43-RYE RICE MUFFINS. Flour used:—Whole Rye Flour, Brown Rice Flour. 1/4 cup brown rice flour 2/3 cup whole rye flour 5 ts. baking powder 4 ts. honey 1 tb, melted whole fat or ¾ cup water 2½ ts. virgin olive oil 1 egg

ALLERGY COOKING MADE EASY

37

Sift flour before measuring, Mix dry ingredients. Beat egg well and add honey, fat and water, blend with dry ingredients, using long stroke. Fill muffin tins and bake at 375 degrees F. for 25 minutes. #44-RYE BARLEY MUFFINS. Flour used: -Whole Rye Flour, Whole Barley Flour. ¾ cup whole rye flour 1 cup whole barley flour 6 ts. baking powder 1/2 ts. salt 2 tb. honey 1 cup water 11/2 tb. melted whole fat or 1 egg l¼ tb. virgin olive oil Sift flour before measuring. Mix dry ingredients. Beat egg and add fat, water and honey. Combine liquids and dry ingredients, using long stroke. Fill muffin tins and bake at 350 degrees F. for 25 minutes. #45-RYE BAKING POWDER BREAD. Flour used:—Whole Rye Flour. l½ cup whole rye flour 5 ts. baking powder 1/4 ts. salt 4 ts. melted whole fat or 2 eggs 3 ts. virgin olive oil ½ cup water Sift flour before measuring. Mix dry ingredients, chop in fat. Beat egg yolks to a creamy consistency and add water, blend with dry ingredients, beat with long stroke. Beat egg whites stiff and fold into batter. Bake in 4" x 7" x 2" pan at 375 degrees F. for 20 minutes. #46-RYE MUFFINS. Flour used: —Whole Rye Flour. 1 cup whole rye flour 1/8ts. baking soda 1 ts. pastry seasoning mix 3 ts. baking powder or 1/4 ts. cinnamon 2 ts. melted whole fat or ½ ts. ginger l¾ ts. virgin olive oil ½ cup of Grandma's Molasses 3/8 cup water (this is the unsulphured 1 egg kind) ¼ ts. salt

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Sift flour before measuring. Mix dry ingredients, chop in fat. Reserve one teaspoonful of the molasses and one teaspoonful of water. Combine the remaining water and molasses and add to dry ingredients. Beat egg and fold in. Now combine the reserved molasses and soda and water. Fold this into batter. Fill muffin tins quickly while it is still expanding and get into oven in a hurry. Bake at 375 degrees F. for 20 minutes. Makes 4 good sized muffins.

#47-BUCKWHEAT BAKING POWDER BREAD. Flour used:—Whole Buckwheat Flour. 1 1/4 ½ 1 cup whole buckwheat flour ts. salt cup water egg 3 2 1 ts. baking powder ts. melted whole fat or l½ ts. virgin olive oil tb. honey

Sift flour before measuring. Mix dry ingredients, chop in fat. Beat egg and add water and honey. Blend all together, using the long stroke. Bake in a 4" x 7" x 2" pan at 350 degrees F. for 25 minutes.

#48-OAT BREAD. Flour used:—Whole Oat Flour. 11/3 cup whole oat flour 1/4 ts. salt 3/4 cup water 3 2 ts. baking powder ts. whole melted fat or l¾ ts. virgin olive oil

1

egg

Sift flour before measuring. Mix dry ingredients, chop in fat. Beat egg and add water, mix with dry ingredients, beat with long stroke. Bake in 4" x 7" x 2" pan at 375 degrees F. for 30 minutes.

ALLERGY COOKING MADE EASY #49-RICE SOY CORN MUFFINS. Flour used:—Whole Brown Rice Flour, High Fat Soy Flour, Whole Yellow Corn Flour. 1/3cup brown rice flour ¼ cup whole yellow corn 1 tb. honey flour 1 tb. melted whole fat or ½ cup high, fat soy flour 2 ts. virgin olive oil 4 ts. baking powder 1 egg ¾ cup water ½ ts. salt

39

Sift flour before measuring. Mix dry ingredients. Beat egg and add water, honey and melted fat, combine all using long stroke. Bake at 375 degrees F. for 25 minutes. #50-RICE BAKING POWDER BREAD. Flour used:—Whole Brown Rice Flour. 2 cups whole brown rice 5 ts. baking powder flour 1 tb. melted whole fat or 11/2 tb. honey 2 ts. virgin soy oil ½ ts. salt 1 egg ¾ cup water Sift flour before measuring. Mix dry ingredients. Beat egg and add water, honey and melted fat. Blend all using long stroke. Bake in 4" x 7" x 2" pan at 375 degrees F. for 25 minutes. #5l-RICE POLISHINGS CORN BARLEY BREAD. Flour used: — Rice Polishings, Whole Yellow Corn Flour, Whole Barley Flour. 1 cup whole yellow corn ½ cup rice polishings flour 6 ts. baking powder ½ cup whole barley flour l½ tb. melted whole fat or 1/2 ts. salt l¼ tb· virgin olive oil 1 egg 2 tb. honey 1 cup water Sift flour before measuring. Mix dry ingredients, chop in fat. Beat egg, add water and honey. Combine all using the long

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stroke. Bake in 4" x 7" x 2" pan at 375 degrees F. for 20 minutes. #52-RICE POLISHINGS SOY MUFFINS. Flour used:—Rice Polishings, High Fat Soy Flour. 11/4cups rice polishings 1/2 cup high fat soy flour 4 ts. baking powder 1 tb. melted whole fat or 1 egg 2 ts. virgin olive oil 11/3 cup water Sift flour before measuring. Mix dry ingredients. Beat egg and add water and melted fat, combine with dry ingredients and beat with long stroke. Bake at 375 degrees F. for 20 minutes. #53-RYE FLAXSEED VITAMIN 'B' BREAD. Flour used:—Rice Polishings, Whole Rye Flour, Flaxseed Meal. ½ cup rice polishings ½ cup whole rye flour 1/8 cup flaxseed meal 4 ts. baking powder 1/4 ts. salt 2 ts. melted whole fat or ¾ cup water l1/2 ts. virgin olive oil 1 egg 1 tb. honey Sift flour before measuring. Mix dry ingredients. Beat egg, add water, honey and melted fat and combine with dry ingredients, using long stroke. Bake in 4" x 5" x 2" pan at 350 degrees F. for 20 minutes. #54-RICE BARLEY MUFFINS. Flour used:—Whole Barley Flour, Brown Rice Flour. 1/3 cup brown rice flour 2/3 cup whole barley flour 4 ts. baking powder 1/4 ts. salt 2 tb. honey 1 tb. melted whole fat or ¾ cup water ¾ tb. virgin olive oil 2 eggs Sift dry ingredients before measuring, Mix dry ingredients and chop in fat. Beat egg yolks to a creamy consistency and

ALLERGY COOKING MADE EASY

41

add water and honey. Blend dry ingredients with egg yolks mixture and beat with long stroke. Beat egg whites stiff and fold into batter. Fill muffin pans and bake at 375 degrees F. for 25 minutes. #55-CORN RICE MUFFINS. Flour used:—Brown Rice Flour, Whole Yellow Corn Flour. 11/3 cups brown rice flour 1/2 cup whole yellow corn 5 ts. baking powder flour 13/4 tb. melted whole fat or 1/2 ts. salt or 11/2 tb. virgin olive oil 3 tb. honey ¾ cup water 2 eggs Sift flour before measuring. Mix dry ingredients and chop in fat. Beat egg yolks and add honey and water, blend with dry ingredients. Use long stroke in beating. Beat egg whites stiff and fold into batter. Fill muffin tins and bake at 375 degrees F. for 25 minutes. #56-RICE POLISHINGS BARLEY BREAD. Flour used:—Rice Polishings, Whole Barley Flour. 1/2 cup whole barley flour 1/2 cup rice polishings 3 ts. baking powder 1/4 ts. salt 2 oz. plus 1 tb. water 1 egg 3 ts. melted whole fat or 1 tb. honey 21/2 ts. virgin olive oil Sift flour before measuring. Mix dry ingredients and chop in fat. Beat egg, add water and honey, blend with dry ingredients using long stroke. Bake in 4" x 7" x 2" pan at 375 degrees F. for 20 minutes. #57-RICE POLISHINGS BREAD. Flour used:—Rice Polishings. 2 cups rice polishings l1/4 1/2 ts. salt ½ cup water 6 1 egg 2

tb. melted fat or 1 tb. virgin olive oil ts. baking powder tb. honey

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Sift flour before measuring. Mix dry ingredients and chop in fat. Beat egg, add water and honey, blend with dry ingredients using long stroke. Bake in 4" x 7" x 2" pan at 375 degrees F. for 20 minutes. This is a high Vitamin 'B' bread. #58-CRACKLJN' CORN BREAD. Flour used:—Yellow Corn Flour (whole) 1 cup whole yellow corn ¼ cup cracklin's flour 1/2 ts. salt 4 ts. baking powder 1 tb. honey 1 egg 1/2 cup water Sift flour before measuring. Save the cracklin's from the fats of meats you have rendered. See front of book to know how to make cracklin's. Mix dry ingredients. Beat egg, add water and honey. Combine with dry ingredients, using long stroke. Now fold in the cracklin's. Bake in 4" x 5" x 2" pan at 350 degrees F. for 20 minutes. #59-RICE POLISHINGS RYE FLAXSEED BREAD. Flour used:—Rice Polishings, Whole Rye Flour, Flaxseed Meal. 1/2 cup rice polishings ½ cup whole rye flour 3 tb. flaxseed meal 3 ts. baking powder ¼ ts. salt 4 tb. water 1 tb. melted whole fat or 1 egg 2 ts. virgin olive oil Sift rice polishings and flour before measuring. Mix dry ingredients and chop in fat. Beat egg and add water and combine with dry ingredients. Bake in 4" x 7" x 2" pan at 375 degrees F. for 25 minutes. #60-PEANUT BREAD. Flour used:—Whole Defatted Peanut Flour. 1 cup of peanut flour 3 ts. baking powder 1/2 ts. salt ¾ cup water 1 egg 2 tb. honey 1 tb. melted whole fat or 2 ts. virgin olive oil

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Sift flour before measuring. Mix dry ingredients, chop in fat. Beat egg and add water and honey and blend with dry ingredients. Bake in 4" x 5" x 2" pan at 350 degrees F. for 40 minutes.

#6l-COCONUT-PEANUT VITAMIN 'B' DROP COOKIES Flour used:—Defatted Peanut Flour, Rice Polishings, Whole Lima Bean Flour. ½ 3 3 1 ½ cup defatted peanut flour tb. rice polishings tb. honey egg cup water 1/2 cup whole lima bean flour ½ cup shredded coconut 2¼ tb. melted whole fat or 2 tb. virgin olive oil 4 ts. baking powder

Sift all flours before measuring. Combine the flours and rice polishings, add salt and baking powder. Beat egg, add honey and fat and blend. Now combine all ingredients including the coconut and beat with long stroke. Bake on cookie sheet at 350 degrees F„ for 20 minutes.

#62-CORN SOY BREAD. Flour used:—Whole Yellow Corn Flour, High Fat Soy Flour. cup whole yellow corn flour 1 egg 5 ts. baking powder 3/8 cup water 1 1/2 cup high fat soy flour 1 tb. honey 2 ts. melted whole fat or l1/2 ts. virgin olive oil

Sift flour before measuring. Add salt and baking powder to flour and chop in fat. Beat egg, add honey and water, blend with dry ingredients and beat with long stroke. Bake in 4" x 7" x 2" pan at 350 degrees F. for 20 minutes. This is a moderately high protein and is extra good.

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#63-CARROT CAKE. Flour used:—None. cup grated raw cashew nuts (this is 1/4 lb.) ¾ cup grated or shredded coconut 1 cup grated raw carrots 1 1 6 1/2 ¾ 1 cup honey eggs ts. salt ts. cream of tartar ts. vanilla

Grate carrots and measure, add honey to this. Add vanilla to carrot mixture and blend. Separate eggs. Add salt to egg yolks, beat to a creamy consistency. Fold in egg yolks to the carrot and coconut mixture that has been standing for at least 1 hour. It is necessary to let the carrot and coconut mixture stand so that the latter will soak up the moisture of the former. Now add grated nuts and blend. Beat egg whites until stiff and as the egg whites get quite stiff, sprinkle the cream of tartar over as you continue beating. (This should be done with a wire cream whipper to incorporate lots of air). Now when egg whites are dry and choppy, fold into the combined ingredients, pour into an angel food pan with a loose bottom or if another pan is used, better have the removable bottom. Do not grease. Bake in hot oven at 450 degrees F. for 25 minutes, then turn down to 350 degrees F. and bake 20 to 25 minutes more or until cake shows signs of leaving the sides of the pan. Take from oven and turn upside down as you would an angel cake, until cool. Use thin knife to cut cake from bottom and side of pan. This cake does not need icing as it is rich and dainty. However, if you care to ice it the following will serve well. Either whip cream adding a little honey and spread over cake or boil 1 cup of any kind of raw sugar and juice and grate rind of 2 oranges until it spins a thread. Beat whites of 2 eggs until stiff, now pour hot sugar-orange mixture over the egg whites. Pour slowly and fold in as you pour. A wire cream whipper works best in this. Spread on cake. If you have a vegetable juice extractor, you can use the pulp of this for the grated carrots but you will have to add a little juice so that the coconut will be softened.

ALLERGY COOKING MADE EASY #64-LACTIC ACID SALAD DRESSING.

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Material used:—Sauerkraut juice, vegetable seasoning, garlic ponder, dried crushed parsley leaves, egg, salt, virgin olive oil or if you do not like the taste of the virgin oil any salad oil may be used but you will not get the nutrient value from the refined oils. Get a bottle of sauerkraut juice, add to it 1/2 ts. of any good vegetable seasoning, such as used in poultry dressings, ¼ ts· garlic powder, 1/2 ts. crushed parsley leaves. Cork bottle and shake well. This will keep a long time so you can make many dressings from it. Put into the refrigerator over night. When ready to make the dressing beat 2 egg yolks to a creamy consistency and add 1 cup of oil. The oil should be added in very small amounts at first, just as when making mayonnaise. When the mixture begins to thicken, add gradually a little of the sauerkraut juice mixture that has been strained and measured (about 4 tb. of this). Keep alternating juice and oil. The amount of juice added must be guided by taste. Now add ¼ ts· salt. If you prefer a sweet dressing add a little WHITE TUPELO HONEY— no other kind-and you will keep it a neutral dressing. If you have a blender, dressing is easily made.

RECIPES WITHOUT WHEAT—EGGS
#65-RYE BAKING POWDER BREAD. Flour used:—Whole Rye Flour.

1½ cup white rye flour 5 ts. baking powder

½ 4

ts. salt ts. melted whole fat or

1 cup milk 3 ts. virgin olive oil Sift flour before measuring, add salt and baking powder, chop in fat. Beat in milk with long stroke. Bake in 4" x 7" x 2" pan at 375 degrees F. for 25 minutes.

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#66-POLENTA. Flour used:—Whole Yellow Corn Meal. 1/4 cup chopped onions, ¾ small clove of garlic (minced), ¾ ts. salt seasoning, such as Beau Monde Seasoning Salt or Hauser's Salt Seasoning, or any good collection of herbs with salt added, ¼ cup pure olive oil (this oil is refined but because it is being used as a medium to hold high heat there is no need to use the whole fat as it would burn and in doing so would destroy the fatty acids so necessary to nutrition. Besides refined fats do not penetrate starches as easily as the whole fats), 1/3 lb. fresh mushrooms or 1 small can of broken mushrooms, 1 cup whole yellow corn meal, ¼ cup cold water, 3¾ cups hot water, ¾ ts. salt, ¼ lb. grated Parmesan Cheese, 21/4 cups drained cooked tomatoes. Wilt onions and garlic in hot fat, add seasoning and sauté mushrooms lightly, now add tomatoes. Simmer gently l1/2 hours, stirring occasionally and adding more tomato juice if necessary. Prepare mush now by combining corn meal and the cold water, gradually add to the boiling water, stirring until thickened. Reduce heat and cook slowly for 10 minutes longer. Spread a 1/2" layer of the corn mush in a shallow baking dish, cover with 1/2 cup of the mushroom sauce and a layer of grated cheese. Repeat layers. Save some sauce for serving. Sprinkle top with grated cheese. Bake at 300 degrees F. for 30 minutes. Serves 4 to 6. #67-RYE YEAST BREAD. Flour used:—Whole Rye Flour. 4 cups whole rye flour 1 envelope of granulated yeast or 1 cake compressed yeast 2 tb. honey 1 cup warm water

2 tb. melted whole fat or l½ tb. virgin olive oil 1 ts. salt 1/3 cup half and half (milk and cream) 6 ts. baking powder

Sift flour before measuring. Sprinkle granulated yeast into the cup of warm water, let stand until dissolved (about 10 min-

ALLERGY COOKING MADE EASY

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utes), or if compressed yeast is used, break it into the warm water and let it stand about 10 minutes. Combine fat and salt and add the dissolved yeast. Combine liquid, flour and baking powder and knead to an elastic consistency using rye flour on the kneading board. Form into round loaf and put into a greased bowl. Brush lightly with melted fat, cover bowl with cloth and set in a warm place to raise. Be careful and don't have it too hot. When double in size or near it, knead again and make into loaf, put into loaf pan that has been greased, let raise again. Bake at 350 degrees F. for about 45 minutes or until loaf begins to leave the sides of the pan. #68-MAINE BROWN BREAD. Flour used:—Whole Yellow Corn Meal. Whole Rye Flour. 2 cups whole yellow corn l1/2 tb. melted whole fat or meal 1 tb. virgin olive oil 1/2 cup Grandma's Molasses l½ cups whole rye flour 1 qt. skim milk or 1 ts. salt buttermilk 2 ts. baking soda Sift the rye flour before measuring. Combine corn meal and rye flour and add salt. Save out ½ cup of milk and combine the rest with the dry ingredients. Dissolve the baking soda in the rest of the milk, fold into the batter. Bake in well oiled pans that are deep. Baking powder cans can be used or any deep container. Fill ¾ full, set in a kettle of water and steam for 3½ hours. Be careful not to jar the kettle in the first hour. #69-BOSTON BROWN BREAD. Flour used:—Whole Rye Flour, Whole Yellow Corn Flour, Whole Barley Flour. 1 cup whole rye flour 2 cups sour or buttermilk 1 cup whole barley flour 1 ts. salt 1 cup whole yellow corn 2 ts. baking powder flour 3 tb. melted whole fat or ¾ cup Grandma's Molasses 2½ tb. virgin olive oil l½ ts. baking soda

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Sift flours before measuring. Combine flour, salt and baking powder. Blend l¾ cups of milk with the molasses and mix with dry ingredients. Now add the baking soda to the remainder of the milk. Fold into batter. Use pound baking powder cans to bake in, grease them and fill q full. Tie cover on and steam 3 hours. Be sure not to let water boil over top of can. Cover the kettle while steaming, adding hot water when needed.

WITHOUT WHEAT—MILK—EGGS
#7O-RYE BAKING POWDER BREAD. Flour used:— Whole Rye Flour. l½ cups plus 2 tb. Whole 5 ts. baking powder rye flour 4 ts. whole melted fat or 1/4 ts. salt 3½ ts. virgin olive oil ½ cup water Sift flour before measuring. Mix dry ingredients, chop in fat and add water, beating with long stroke. Bake in 4" x 9" x 2" pan at 375 degrees F. for 20 minutes. All recipes in this group call for more beating than the other groups. Lots of air must be incorporated and they must be put into the oven quickly so that the heat sets the dough before it falls. #7l-CORN BREAD. Flour used:—Whole Yellow Corn Flour. 21/2 cups whole yellow corn 1 tb. honey flour 6 ts. baking powder 2½ tb. melted whole fat or 1 ts. salt 2 tb. virgin olive oil l½ cups water Sift flour before measuring. Mix dry ingredients and chop in fat. Combine honey and water and add to dry ingredients, beat with long stroke. Bake in ordinary sized loaf pan at 350 degrees F. for 25 minutes. A variation that is delicious is the addition of 1 cup ground dates or raisins, folded in at the last.

ALLERGY COOKING MADE EASY #72-BARLEY FLOUR PIE CRUST. Flour used:—Whole Barley Flour. L1/2 cups whole barley flour ½ ts. salt 4 tb. whole fat 3 or 4 tb. water (ice cold)

49

Sift flour before measuring. Now add salt and chop in fat with a pastry blender, gradually add water. Pie crust made from flour other than wheat is hard to handle so do not expect this to roll out as ordinary pie crust will. Roll it, then lift it into the pie tin and pat it into shape. Bake in quick oven, about 400 degrees F. for 15 minutes. #73-RYE BAKING POWDER YEAST BREAD. Flour used:—Whole Rye Flour. 4 cups whole rye flour 6 ts. baking powder 1 envelope of granulated 2 tb. melted whole fat or yeast or 1 cake of com1 tb. plus 2 ts. virgin pressed yeast olive oil 1 ts. salt 2 tb. honey 1/2 cup water Sift flour before measuring. Have water lukewarm. Break yeast into water and let stand about 10 minutes. Mix dry ingredients. Add fat to yeast and water, blend with dry ingredients. Knead until elastic. Use rye flour on kneading board. Form into round loaf and place in greased bowl to raise, brush lightly with melted fat. Cover with towel and let raise until double in size. Knead again and form into loaf. Bake in 4" x 7" x 2" pan at 350 degrees F. for 40 minutes. #74-RICE POLISHINGS BREAD. Flour used:—Rice Polishings. 21/2 1/2 1 21/2 cups rice polishings ts. salt tb. melted whole fat or ts. virgin olive oil 7 ts. baking powder 2 tb. honey 1/2 cup water

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Sift rice polishings before measuring. Mix dry ingredients and chop in fat. Beat in water and honey, using long stroke. Bake in 4" x 7" x 2" pan at 375 degrees F. for 25 minutes. #75-RICE POLISHINGS BARLEY BREAD. Flour used:—Whole Barley Flour, Rice Polishings. 1/2 cup plus 1 tb. whole 1/4 ts. salt barley flour 1/2 cup rice polishings 3 ts. melted whole fat or 3 ts. baking powder 2½ ts. virgin olive oil 2 oz. plus 1 tb. water 1 tb. honey Sift flour and rice polishings before measuring. Mix dry ingredients and chop in fat. Combine water, honey and add to dry ingredients beating with long stroke. Bake in 4" x 7" x 2" pan at 375 degrees F. for 25 minutes. #76-LIMA BEAN CORN BREAD. Flour used:—Whole Lima Bean Flour, Whole Yellow Corn Flour. 1/3 cup whole lima bean flour 1 tb. melted whole fat or 2/3 cup whole yellow corn 2½ ts. virgin olive oil flour ½ cup water 3 ts. baking powder ¼ ts. salt 1 tb. honey Sift flour before measuring. Mix dry ingredients, chop in fat. Combine water, honey and add to dry ingredients. Beat with long stroke. Bake in 4" x 7" x 2" pan at 375 degrees F. for 25 minutes. #77-CORN RICE MUFFINS. Flour used:—Brown Rice Flour, Whole Yellow Corn Flour. 11/3 cup brown rice flour 6 ts. baking powder ¾ cup whole yellow corn ½ ts. salt flour 3 tb. honey l1/2 tb. virgin olive oil or ¾ cup water l¾ tb. melted whole fat

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Sift flour before measuring. Combine dry ingredients, chop in fat. Blend water, honey and add to dry ingredients, using long stroke. Bake at 375 degrees F. for 25 minutes. #78-BARLEY BREAD. Flour used:—Whole Barley Flour, l¾ cups whole barley flour 4½ ts. baking powder l½ ts. melted whole fat or 2 tb. honey 11/4 ts. virgin olive oil 1/2 cup water ½ ts. salt Sift flour before measuring. Combine dry ingredients, chop in fat. Blend water, honey and add to dry ingredients, using long stroke. Bake in 4" x 7" x 2" pan at 375 degrees F. for 25 minutes. #79-RICE BARLEY MUFFINS. Flour used:—Brown Rice Flour, Whole Barley Flour. 1/3 cup brown rice flour 2 tb. honey 2/3 cup plus 2 tb. whole ¾ cup water barley flour 1 tb. melted whole fat or 1/4 ts. salt ¾ tb. virgin olive oil 4 ts. baking powder Sift flour before measuring. Mix dry ingredients, chop in fat. Blend water, honey and add to dry ingredients, using long stroke. Bake at 375 degrees F. for 25 minutes. Makes 4 large muffins. #80-BARLEY BAKING POWDER BREAD. Flour used:—Whole Barley Flour. 1 cup plus 1 tb. whole 3 ts. baking powder barley flour 1/4 ts. salt 2 ts. melted whole fat or 1/2 cup water l1/2 ts. virgin olive oil 1 tb. honey Sift flour before measuring. Mix dry ingredients, chop in fat. Blend water, honey and add to dry ingredients, using long stroke. Bake in 4" x 7" x 2" pan at 350 degrees F. for 25 minutes.

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#8l-OAT BREAD. Flour used: —Whole Oat Flour. 11/2 cups whole oat flour ¼ ts. salt 2 ts. melted whole fat or 1/3 cup water l¾ ts. virgin olive oil 4 ts. baking powder Sift flour before measuring. Combine dry ingredients, chop in fat. Add water, using long stroke. Bake in 4" x 7" x 2" pan at 375 degrees F. for 30 minutes. #82-RYE BARLEY MUFFINS. Flour used:--Whole Rye Flour, Whole Barley Flour. ¾ cup plus 2 tb. whole l½ tb. melted whole fat or rye flour l1/4 tb. virgin olive oil 1 cup whole barley flour 1/2 ts. salt ¾ cup water 2 tb. honey 6 ts. baking powder Sift flour before measuring. Mix dry ingredients, chop in fat. Blend water and honey and add to dry ingredients, using long stroke. Bake at 375 degrees F. for 25 minutes. #83-RYE RICE MUFFINS. Flour used:—Whole Rye Flour, Brown Rice Flour. 1/4 cup brown rice flour 5 ts. baking powder 2/3 cup plus 2 tb. whole 4 ts. honey rye flour ¾ cup water 1 tb. melted whole fat or 21/2 ts. virgin olive oil Sift flour before measuring. Mix dry ingredients and add water and honey and fat, using long stroke. Bake at 375 degrees F. for 25 minutes. #84-BACON RYE RICE MUFFINS. 1 cup plus 2 tb. whole 4 ts. baking powder rye flour ¼ ts. salt ½ cup brown rice flour 2 tb. honey 1/3 cup water 1 slice of bacon. Cut fine from 1/8 to 1/4 inch square.

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Sift flour, before measuring. Mix dry ingredients, blend with water and honey, using long stroke. Do not stir. Fold in bacon. Bake at 375 degrees F. for 20 minutes. #85-CRACKLIN' CORN BREAD. Flour used: Whole Yellow Corn Bread. 1 cup plus 2 tb. whole ¼ ts· salt yellow corn flour 4 ts. baking powder 1 tb. honey ½ cup water 1/4 cup cracklings Sift flour before measuring. Save cracklings from rendering the fats from meat trimmings. See front of book to know how to make cracklings. Mix dry ingredients, blend with water and honey. Beat good with long stroke. Fold in cracklings. Bake in 4" x 7" x 2" pan at 375 degrees F. for 20 minutes. #86-RICE RYE FLAXSEED BREAD. Flour used:—Rice Polishings, Whole Rye Flour, Flaxseed Meal. ½ cup rice polishings 1 tb. honey 1/2 cup plus 2 tb. whole 4 ts. baking powder rye flour 1/8 cup flaxseed meal 2 ts. melted whole fat or ¼ ts. salt 11/2 ts. virgin olive oil 4 ts. water Sift flour before measuring. Mix dry ingredients. Blend water, fat and honey, add to dry ingredients, using long stroke. Bake in 4" x 5" x 3" pan at 375 degrees F. for 25 minutes. #87-BARLEY RYE RICE BREAD. Flour used:—Whole Barley Flour, Brown Rice Flour, Whole Rye Flour. 1 cup plus 2 tb. Whole ½ cup brown rice flour barley flour 2 tb. honey l1/2 tb. melted whole fat or ¾ cup water l¾ tb. virgin olive oil 6 ts. baking powder Sift flour before measuring. Mix dry ingredients, blend with

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water, honey and fat, using long stroke. Beat well. Bake in 4" x 7" x 2" pan at 350 degrees F. for 25 minutes. #88-BARLEY SOY BREAD. Flour used:—Whole Barley Flour, High Fat Soy Flour. ¾ cup whole barley flour 1 tb. melted whole fat or ½ cup Plus 2 tb. high fat 2 ts. virgin olive oil soy flour ¼ ts· salt 1 tb. honey ½ cup water 4 ts. baking powder Sift flour before measuring. Mix dry ingredients and chop in fat. Blend water and honey and combine with dry ingredients. Beat with long stroke. Bake in 4" x 7" x 2" pan at 250 degrees F. for 25 minutes. #89-COTTON SEED SALAD DRESSING. Flour used:—Cotton Seed Flour. 2½ tb. cotton seed flour l/2 cup water Cook until it is well blended, stir constantly, cool in refrigerator. Now beat with rotary beater, adding oil by teaspoonfuls at a time. After adding about 6 ts. of the oil, add remainder of oil, (¾ cup in all). Moisten 1 ts. dry mustard with about 1 ts. of the oil mixture. Now add it to the oil. Add ½ ts. salt. Beat again and add 3 tb. lemon juice. If you like your salad dressing a little sweet, add 1 tb. of WHITE TUPELO HONEY (no other kind). Other honeys are not high enough in levulose to combine with the lemon juice. This dressing is good but not as good as the one made with the soy flour. This is a high protein dressing. #90-RICE POLISHINGS CORN BARLEY BREAD. Flour used:—Rice Polishings, Whole Yellow Corn Flour, Whole Barley Flour. 1 cup whole yellow corn ½ cup rice polishings flour l½ tb. melted whole fat or ½ cup plus 2 tb. whole l1/4 tb. virgin olive oil barley flour 1 cup water 1/2 ts. salt 6 ts. baking powder 2 tb. honey

ALLERGY COOKING MADE EASY

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Sift flour and rice polishings before measuring. Combine dry ingredients and chop in fat. Blend water, honey and add to dry ingredients, beat with long stroke. Bake in 4" x 7" x 2" pan at 375 degrees F. for 25 minutes. #9l-GEORGIA CRACKLIN BREAD. Flour used:—Whole Yellow Corn Meal. 1 qt. whole yellow corn meal 1 ts. salt 1 cup cracklings boiling water Combine meal and salt. Add enough boiling water to make a stiff dough. Fold in the cracklings. Mold into round cakes. Bake on greased cookie sheet: at 400 degrees F. until rich brown and crusty. #92-NEW HAMPSHIRE BANNOCK. Flour used:—Whole White Corn Meal. 1 cup whole white corn meal 1/2 ts. salt 2 tb. soft butter boiling water Combine cornmeal, salt and pour over this enough boiling water to make a batter of the consistency of thick cream, add butter. Spread thin in large well greased pan. Bake at 350 degrees F. for about 45 minutes or until crispy brown. Is delicious served with maple syrup or maple butter. This is also lovely served with soup. #93-GEORGIA CORN DODGERS. Flour used:—Whole Yellow Corn Meal. Sift two cups of whole yellow corn meal, and add 1 ts. salt and enough cold water to make a stiff dough. Now roll in the hands to make a round stick about 4" or 5" long. Place on a hot cookie sheet that has been greased. Brush top of each stick with butter. Bake at 400 degrees F. for 15 minutes or until a rich brown. This bread does not raise but is delicious with salads or cheese dishes.

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#94-RICE SOY CORN MUFFINS. Flour used:—Whole Brown Rice Flour, High Fat Soy Flour, Whole Yellow Corn Flour. 1/4 cup plus 2 tb. whole 1/3cup brown rice flour yellow corn flour 1/2 cup high fat soy flour 1 tb. melted whole fat or 4 ts. baking powder 2 ts. virgin soy oil ¾ cup water ½ ts. salt 1 tb. honey Sift flours before measuring. Mix dry ingredients, blend water, honey and melted fat, and combine with dry ingredients, and beat with long stroke. Bake at 350 degrees F. for 25 minutes. #95-LIMA BEAN BARLEY BREAD. Flour used:—Whole Lima Bean Flour, Whole Barley Flour. 1/2 l/2 3 2 cup whole lima bean flour cup water ts. baking powder tb. melted whole fat 2/3 cup whole barley flour 4 ts. honey 1/4 ts. salt

Sift flour before measuring. Combine dry ingredients, chop in fat. Combine water, honey with dry ingredients. Bake in 4" x 7" x 2" pan at 375 degrees F. for 25 minutes. #96-RYE FLOUR MUFFINS. Flour used:—Whole Rye Flour. 1 cup plus 2/5 whole rye flour 2 ts. melted whole fat or l¾ ts. virgin olive oil 1/8 cup Grandma's Molasses (this is the unsulphured kind) ¾ cup water 3 ts. baking powder 1 ts. pastry seasoning or 1/4 ts. of cinnamon 1/2 ts. ginger ½ ts. baking soda ¼ ts. salt

Sift dry ingredients before measuring. Combine dry ingredients except the baking soda. Chop in fat. Reserve one teaspoon of the molasses and one teaspoon of water, combine the remaining molasses and water and beat into dry ingredients, using

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the long stroke. Now combine the reserves: water, molasses and baking soda and fold into batter and get it into the muffin pans quickly and into the oven while it is expanding. Bake at 375 degrees F. for 20 minutes. Makes four good sized muffins. #97}LIMA BEAN BARLEY DATE COOKIES. Flour used:—Whole Lima Bean Flour, Whole Barley Flour, ¾ cup whole lima bean ½ cup water flour 4 ts. baking powder ¾ cup plus 2 tb. whole l¾ ts· melted whole fat or barley flour l1/2 ts. virgin olive oil 1 cup of ground or finely chopped dates and 1 cup water. Sift flour before measuring. Combine a half of cup of water with the dates and let stand at least 1 hour, longer the better. Mix dry ingredients and chop in fat, now add the other half cup of water and beat with a long stroke. Next beat in the dates and water mixture. Drop in spoonfuls onto greased cookie sheet, bake at 375 degrees F. for 20 minutes. #98-LIMA BEAN CORN SWEET MUFFINS. Flour used:—Whole Lima Bean Flour, Whole Yellow Corn Flour. ½ cup whole lima bean flour 1 tb. melted whole fat or ½ cup plus 2 tb. Whole ¾ tb. virgin olive oil yellow corn flour 1/4 ts. salt ½ cup water 3 ts. baking powder Sift flour before measuring. Mix dry ingredients, chop in fat. Combine water, honey and add to dry ingredients. Bake at 375 degrees F. for 25 minutes. Makes 4 good sized muffins. #99-RICE POLISHINGS RYE FLAXSEED BREAD. Flour used:—Rice Polishings, Whole Rye Flour, Flaxseed Meal. 1/2 cup rice polishings ¾ virgin olive oil 1/2 cup plus 2 tb. whole rye 1/4 ts. salt flour 4 tb. water 1 tb. melted whole fat or 3 tb. flaxseed meal

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Sift rice polishings and rye flour before measuring. Mix dry ingredients, chop in fat, add water and beat with long stroke. Bake in 4" x 7" x 2" pan at 375 degrees F. for 25 minutes. #100-YEAST RYE BREAD. Flour used:—Whole Rye Flour. 4 cups whole rye flour 1/3 ts. salt 2 tb. melted whole fat or l1/3 cups warm water 1 tb. plus 2 ts. virgin 1 envelope of granulated olive oil yeast or 1 cake of com2 tb. honey pressed yeast 6 ts. baking powder If granulated yeast is used, sprinkle it into a little of the warm water (about 1/3 cup). Let stand 10 minutes. If the compressed yeast is used, break it into the water and let stand. Now combine fat, salt and dissolved yeast. Combine flour and baking powder and work in the remaining water, also adding the dissolved yeast, knead to an elastic consistency, using the rye flour on the kneading board. Form into a round loaf and put into a greased bowl, brush top lightly with melted fat. Cover with towel and set in a warm place to raise. When double in size knead again and form into loaf. Let raise again. Bake in loaf pan at 350 degrees F. for 45 minutes. #101-HORSERADISH DRESSING. Flour used:—None. 1 tb. prepared horseradish 1/8 ts. paprika 3 tb. lemon juice ½ cup sour cream Beat cream until it begins to thicken, add lemon juice gradually, when stiff, add paprika and horseradish. #102-BANANA DRESSING #1. Flour used:—None. 1 Banana 1/4 cup whipped cream Bake banana, cool and mash. Whip cream and blend with banana, add dash of salt.

ALLERGY COOKING MADE EASY #103}BANANA DRESSING #2. Flour used:—None.

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2 bananas dash of salt 4 ts. WHITE TUPELO 2 tb. lemon juice HONEY 8 ts. water Bake bananas, cool and mash, and add all ingredients. Beat well with rotary beater. #104-DATE NUT SALAD DRESSING. Flour used:—None. ½ cup boiling water 1/4 cup cashew butter 1/4 cup date butter 1/8 ts. salt. Grated orange or lemon rind Pour boiling water over nut butter, date butter and salt. Beat with rotary beater. Add grated rind to suit taste. Chill, lovely on fruit salad or for sandwich filler. #IO5-FRENCH SALAD DRESSING. 1 cup virgin olive oil 1/4 ts. salt 1 ts. grated onion 5 tb. lemon juice 2 tb. WHITE TUPELO dash of paprika HONEY Let grated onion stand in lemon juice for 1 hour. Strain and combine with all other ingredients. Beat well with rotary beater. #IO6-SOY SALAD DRESSING. This is high protein. 3 tb. high fat soy flour ¾ cup virgin olive oil 1/4 cup red wine vinegar or 1/2 cup water pear vinegar ½ ts. salt l½ tb. WHITE TUPELO 1 ts. dry mustard HONEY Cook soy flour and water until it blends perfectly. It will not be thick but of a thin cream consistency. Cool in refrigerator.

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Now beat with rotary beater, adding a teaspoonful of oil at a time, until it begins to thicken. Then continue to add oil gradually, adding more at a time. When real thick, add the acid, beat again. Now add honey and beat again. To about a teaspoonful of this mixture add the mustard and blend, then add to the first mixture with the salt. Beat until well blended. Will keep well and is more delicious than any commercially made dressing. #107-MAYONNAISE. High protein. 2 tb. cottonseed flour 1/4 cup water Cook until well blended, cool. Put this into a deep bowl and beat with rotary beater, gradually add l½ cup virgin olive oil or if you don't care for the flavor of the virgin olive oil, use your favorite salad oil but there will be no nutrient value to a refined oil. When well mulsified, add 1 ts. salt and beat. Now take about 1 tb. of this mixture and blend with 1 ts. dry mustard and 1 tb. WHITE TUPELO HONEY. When well blended, add to the other mixture and beat well. #108-AVOCADO SALAD DRESSING. This is high fat. ½ ripe avocado mashed, add 1 tb. WHITE TUPELO HONEY, juice of 1 lemon, 1/2 ts. dry mustard, ½ cup tomato juice, 1/4 ts. salt. Mash avocado and salt, blend in honey and lemon juice. Take a tablespoonful of the tomato juice and blend in the dry mustard, then add to the remainder of the tomato juice. Combine all and beat with rotary beater. For those who must follow proper combinations, this dressing is compatible with protein meal only. #109-BASIC DRESSING. 2 parts lemon juice, 1 part virgin olive oil, 1 part honey. Beat about 4 minutes or if you have a blender use it only one minute. For variations, tomato pulp may be added. A dash of paprika makes another flavor.

ALLERGY COOKING MADE EASY #110-CUCUMBER DRESSING.

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1 impeded cucumber 2 tb. lemon juice 1 ts. grated onion 1 cup sour cream 1 ts. dried parsley leaves 1/8 ts. salt Grate green rind from cucumber. Grind cucumber. Combine grated rind with cucumber, salt, parsley leaves, lemon juice and grated onion. Beat well, blend with sour cream. If a sweet dressing is desired, add WHITE TUPELO HONEY to taste. #111-BANANA NUT SALAD DRESSING. 1 Banana, 2 tb. nut butter (any kind). Bake banana, blend with nut butter, add a little cream to bring it to the consistency to beat with rotary beater. Beat well. Any salad oil may be substituted for the cream.

FOR HIGH PROTEIN DIETS
#112-NUTTY BROWN MUFFINS. Flour used:—Nutty Brown Flour (this is a mixture of cottonseed flour and a very small amount of durum wheat). 2 cups Nutty Brown flour ½ ts. salt 2 tb. melted whole fat 1 egg 1 ts. baking soda 1 cup buttermilk Sift flour before measuring. Combine flour, salt and chop in fat. Beat egg and combine with ¾ cup of the buttermilk. Beat this liquid into the dry ingredients. Now add 1 ts. soda to the ¼ cup of the buttermilk and when well blended pour into the batter. Fill muffin tins quickly and get into oven right away. Bake at 350 degrees F. for 30 minutes.

#113-NUTTY BROWN BREAD.
Flour used:—Nutty Brown Flour (very high protein). 11/2 ts. salt 4 cups Nutty Brown Flour. 1 cup hot water 1 tb. melted whole fat ½ cup lukewarm water l½ cakes of compressed yeast

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Sift four before measuring. Dissolve yeast in the ½ cup of lukewarm water and let stand while you prepare the following. Combine the salt, fat and the 1 cup of hot water and let stand until lukewarm and then combine with the dissolved yeast. Combine the flour and this liquid, knead well and form into round loaf and place in a greased bowl to raise. Brush top of loaf lightly with melted fat, cover and let raise until double in size. Knead again and make into loaf. Let raise again. Bake at 350 degrees F. until it leaves the sides of the pan (about 50 minutes). #114-NUTTY BROWN QUICK LIGHT ROLLS. Flour used:—Nutty Brown Flour. 1 cake of compressed yeast 1 cup sweet milk 1 ts. salt 2 tb. melted whole fat 3 cups Nutty Brown flour 1 egg Sift flour before measuring. Scald milk and cool. When milk is lukewarm dissolve the yeast in it. Add to this ½ cup Nutty Brown Flour and beat until smooth, now add salt and beat again. Beat egg and melted fat, and add to batter. Add the remainder of the flour gradually and knead well. Put into greased bowl and brush lightly with melted fat. Cover with towel and let raise until double in size. Knead again and pat or roll to about 2 " thick, cut with biscuit cutter. Put on to greased cookie tray and let rise again until light. Bake at 375 degrees F. for about 15 minutes. #115-SOY BAKING POWDER BREAD. Flour used:—High Fat Soy Flour. 11/4 cups high fat soy flour 1 tb. honey 3 ts. baking powder 1 tb. melted whole fat 1/4 ts. salt ½ cup water Sift flour before measuring. Combine baking powder and flour, chop in fat. Add water and beat with long stroke. Bake in 4" x 5" x 2" pan at 350 degrees F. for 25 minutes.


								
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