Saxon's Survival Hour #176: EATING GOOD BUT CHEAP

Today's excerpt begins on page 33 of The Survivor Volume 1.

EATING GOOD BUT CHEAP TO SAVE FOR THE MOVE

In this article I will describe two foods which will save you hundreds of dollars during your survival preparation year.

First, you must run to your friendly Natural Food store and buy a hand cranked grain mill; Corona or Quaker City are the standards.

Whole grain is the basis for economy in food.
If you don’t cook it whole or sprout it, you must have your own grinder.

From the Natural Food store you can buy wheat, corn and rye for about 20c a pound each.
Try one pound of each grain.
Grind it finely and mix all three in one batch.

This mixture makes fantastically delicious griddle cakes I recommend first trying it out as mush.

Put four ounces or one cup full and a half teaspoon of salt in one cup of cold water and stir it a minute until there arc no lumps.
This is because if you pour the dry meal into boiling water it will be nothing but lumps.
Pour the cold mix into two cups of boiling water and then lower the heat.
Stir it a couple of minutes and set it off the fire and go do something else for a few minutes while it thickens and sets.
(If you like fried mush, make it up at night and slice and fry it in the morning.)

Now you have over a pound of fantastically nutritious food.
It is actually very tasty and is delicious with milk and sweetening or with salt, margarine and spices.
It is very filling without being stuffy and you will have a feeling of boundless energy until lunchtime.
This one course breakfast also saves time you can put to better use, like sleeping.

Such a breakfast costs only 5c.
The average home breakfast costs 75c, or $273.75 for a year of breakfasts for one.
Saxon's Super Mush, on the other hand, will give you 365 great breakfasts for only $18.25.
That’s a $255.50 savings.
Think of all the goodies you can buy with $255.50.

If you have kids, feed them the same thing.
Bribe them with part of the savings and you'll get little complaint.
Also, since Saxon's Super Mush is more nutritious than the processed filth they've probably been eating, they'll feel better and do better in school.

Another convenience is sprouted mung beans.
They are mainly associated with Chinese restaurants.
But they are becoming quite commonplace among survivalists as they are so easy to work with, cheap and are more nutritious than any other vegetable you can buy.

They are not so nutritious as sprouted soy beans but are much easier to sprout.

Any harried housewife or lazy bachelor can sprout mung beans in the kitchen sink, just messing with them a few seconds every few hours and while they would be working around the sink, anyway.
And after a few days, from a shot glass full of mung beans, you'll have a wealth of tasty green vegetables for about 10c a pound.

If you made mung beans or other sprouts your main green vegetable you would save many dollars over a year.
Also, you can buy ten pounds of mung beans for about $7.00 and keep them for months.
This is convenient since it means less groceries to lug home.

To make your sprouters, save a couple of quart jars.
Use cheese cloth, screen wire or a woman's stocking, held over the mouth of the jar with a rubber band.
That's all the machinery you need.

Put about an ounce of mung beans in one jar and secure the screening material with the rubber band.
Then cover the beans with cool water and set aside for about eight hours until they swell.
Then pour the water off and rinse the beans well.
Then turn the jar upside down and leave it in or by the sink.

Every four to six hours, fill the jar with water through the screen and swish it gently while pouring it back out.
This will not only irrigate the beans but will dislodge any mold spores that might have taken hold among the beans.

Grow them in a comparatively warm room as cold retards their growth and may even kill them.

Some people use the sprouts after three days, before the little leaves appear.
Early sprouts are best eaten raw, plain or in salads.
After five or six days the little leaves begin and these sprouts are best for cooking.
You don't want to wait any longer to eat them as they become woody after the leaves appear.

I grow mine for cooking as five or six days makes for a much greater volume and weight of vegetables than if I were sprouting them for salad.

When they are just the size you like them, put them in a bowl and store them in the refrigerator.
This stops their growth and they will keep very well for several days.
Depending on how much vegetable matter you want, you can start a jar every day or so.
That way you will always have plenty on hand.
It will only take a couple of weeks to learn how often you should start a jar of sprout, so there will always be enough.

You may not want to eat the little green hulls.
You can easily get rid of them by flooding the finished beans in a bowl.
The hulls rise to the top and can be poured off into the sink.

Kurt Saxon thought civilization would have collapsed by now.
He spent the majority of his life collecting knowledge of home based business.
His goal was for all his readers to survive at a more comfortable level than those that were less provident.

He knew the importance of communicating at a level folks could understand.
Most of what he has compiled for our benefit can be easily understood by everybody.

He also includes a subtle sense of humor.

You can find the majority of his life's work here.

Hear him read his stories.

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