522. My appetite left me some time before I went to the East. But now it has returned; and I am very hungry when mealtime comes. My thistle greens, nicely cooked, and seasoned with sterilized cream and lemon juice, are very appetizing. I have vermicelli-tomato soup one meal and greens the next. I have begun again to eat potato meal. My food all tastes good. I am like a fever patient who has been half-starved, and I am in danger of overeating.—Letter 10, 1902
(CD 324.1)
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523. The tomatoes you sent were very nice and very palatable. I find that tomatoes are the best article of diet for me to use.—Letter 70, 1900
(CD 324.2)
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524. Of corn and peas we have raised enough for ourselves and our neighbors. The sweet corn we dry for winter use; then when we need it we grind it in a mill and cook it. It makes most palatable soups and other dishes....
(CD 324.3)
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In their season we have grapes in abundance, also prunes and apples, and some cherries, peaches, pears, and olives, which we prepare ourselves. We also grow a large quantity of tomatoes. I never make excuses for the food that is on my table. I do not think God is pleased to have us do so. Our visitors eat as we do, and appear to enjoy our bill of fare.—Letter 363, 1907
(CD 324.4)
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[Corn used by E.G. White - Appendix 1:22, 23] [Caution Regarding Using with Fruit - 188, 190] [Caution Regarding Using Vegetables with Desserts - 189, 722] [In diet of E.G. White - Appendix 1:4, 8, 15]
(CD 324)
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