THE CHESTER, N. H

THE

CHESTER,

N. H.

1865.

PRINCIPLES

m

HYGIENIC MEDICATION

BY

II.T. TilALL,M. I).

Allhealingpowerisinherentinthe living system.

Thereisno

-curative ••virtue”inmedicines,norin any-thingoutside oftiievita!organism.

Nature,hasnot provided remediesIV rdiseases.

Thereis no*•_{law cf care ”iathe}universe;midthe.cnly conditi

m

ofeurois.obedienceto yhy.-l 1;gioallaw.

Kemedi.ilagentsd»notact on thelivingsystem,_asis taughtiamedical booksandschool#,butareaorLitox by

thevitalpowers.

Disease isnot, as Lcommonlysupposed,anenemyat warwiththevitalpowers,bata remedialeffort—_aprocess

cfpurification andreparation, itis nota thingtobo

destriyed,subdued,orsuppressed, butan actionto be

REGULATEDandDIRECTED.

Trulyremedial agentsarematerialsandinfluenceswhich havenormalrelatimstothavitalorgans,andnot.drug--.

m

-puisons,whoserelations are auxoi;:.;..i.and anti- vital. Nature’smateriamedicaconsists«.fAir,Light,Tempi- -r-ature. Electricity.Magnoti.-m, Exercise. Rost,Food, Drink, Bathing, Sleep,”Clothing, iassional influence-, and

Me-chanicalor SurgicalA]pliancos.

ThetrueHealingArc consists in applying the living

system with whatever cftheaboveit can*useunderthe

circumstances, and notintheadministrationof poiseu•

whichitmastresistandexeel.

Dragremediesarethemselvescausescf disease. Ifthey cure one disease,it isonly by producing a drug disease.

Every dose diminishesIhe’vitalityof the patient. Drugopatiiyendeavorsto re-tore healthby

administer-ing thepoisons wliichproducedisease.

Hygeio-Tiieuapy, (evr.meou-ly called “Hydropathy,” or• Water-Cure.”) on thecontrary, restores the sick to healthbythemeanswhichpreserve healthinwellperson.-.

Disease; arccaused byobstructions, the<bdruetiug ma-terialsbeingpoisonsorimpuritiesofsomebind.

The Hygienic system removes these obstructions,and loavesthebody sound.

Drug medicinesaddtothe causesofobstructions,_an j

changeacute intochronicdive.;os.

Toattempttocure diseases byaddingto_{the causes of} disease,isirrationalandabsurd.

Hygienic medicati-m(Hygei-s-Therapy)is not a “one-idealism”whichprofessestoeweallubvn.-os_{with “ water} alone.” Norisita'•_{ColdWater-Cure,"}asiserroneously

behoved bymany, itad.-ptsadtheremedialappliancesin .existence,withthesingle'exceptionofpoisons.

TflK

HYGIENIC

COOK

BOOK,

HOW

TO

COOK

WITHOUT THEUSEOF

•SALT.

BUTTER, LARD,

OR

CONDIMENTS.

BY

MRS.

MARY

E.

COX,

.M. D.

r»»

CHESTER,

N.

H.

1865.

Vc

CX-Arf'v

Cox

!‘\\ \v\ c j

WB

'ioo

C

MU,

t • '• ...,

c-

\

Entered accordingtoActof Congress, intlieyear1865,by

Mary

E. Cox,

M.

D.,

Inthe Clerk’sOfficeofthe DistrictCourt ofthe District

INTRODUCTORY'.

“What

shall

we

eat,” isthe great cry efthe people

when

we

talk to

them

about Hygienic Cooking. Their appetites are so perverted

by

high-seasonedandstimulating

food, that

you might

as well talktoa

bran-dy

toper ofthebeauties of“clearcold

wa-ter,”

They

think they

“cannot

live”

on

thefood our Creator has provided.

Some

Health Reformers

and

Vegetarians cry loudly against meat, but atthe

same

time use sail, soda,

and cream

of tartar

;

(do thesebelongtothevegetable

kingdom?)

Cukes

made

with sugar, milk

and

eggs

;

oream puddings

and

creampieswith eggs;

(v i.itcan be

more

indigestiblethan

baked

Su-% HYGIENIC

COOK

BOOK.

qar, molasses, bit!ter,

and

large quantities

of milk for general table use: (are these vegetable?) Vinegar, pepper, spices,

and

otherkiiic-knacstoo

numerous

to mention,

omitting*perhaps,almostentirelyfromtheir

dietary, fruit, averyhealthful

and

import-antarticle offood.

Such

habits

on

the part of the represent-atives of our system tend to pervert the publicmind, and

many,

after afew years

trial of the so-called vegetarian diet,

find-ingthemselves still dyspeptic, and

retain-ing their

morbid

cravings, return to their

oldways. Gossipsaysthey

“run

down,”

they couldnot live onthe

“low

diet.” If,

instead of this, they

would

teach people the

“Laws

ofHealth/’ the injuriouseffects of sleepingin close,unvontilated rooms, of eating improperfood, the

want

of proper

exercise, &c., there

would

be

some hope

of curing the sick,

and

finally converting

•people tothe “better

way.”

What

shall /eat? hasoften, while on a lecturing tour the past winter/been agreat

INTRODUCTORY. 6

query in

my

mind. Perhaps,fried

ham,

yellow,lineflourbread,

mince

pie,withtea

orcoffee,

would

constitute the dinner.

At

other times,

baked

beans,

brown

bread, and apple pie.

The

beans 1could tolerate notwithstanding' alittlegrease, butthesalt

would

inflame

my

stomach

for a

day

or two.

The

bread

might

have

been

very good, but forthe large quantity of

molas-ses,

and

beingraisedtillit

was

almostsour..

The

piespoiled

by

salt

and

grease inthe mist; the apple,inside,by sugar

and

spice.

At

Hotels, I

would

find three or four kinds of meat; butter,

pepper

and

salt in-variably in vegetables;

and

rich

puddings

hid pies, fit onlyfor

a

gormandizer. After a lecture on this subject, people

come

around

me

“ thick asbees/’

and

ask,

“What

rha.ll

we

cat?’-’

“How

shall

we

learn tocook

your

way?”

“

_Can

_{we work}

hard without

meat?”

“I

thought salt

was

healthful?”

and

likequestions,

showing

a desire toreform their dietetic habits.

Many

would

come

witha so-called

Hy~

* HYGIENIC

cook

cook.

gienic

Cook

Book

in their hands,

and

say,

"This

isnot

much

differentfrom the

way

1

cook;” or,

"I

do not

make

any

cake so rich as these receipts.”

To

meet

this

demand

forasystemof

pre-paring healthfulfood, 1

have

been induced to present a few important principles and

facts, concerning which I findthe masses

totallyignorant; also,receipts learnedfrom experience

and

careful observation, to ena-ble

them

to prepare

good

and

wholesome

dishes, preserving as

much

as possiblethe

natural elements, yetpalatableeventothe vitiated taste, at least, after a few days

trial.

Those

who

arewilling to relinquish

all articlesnotinaccordance withthe

Con-ditions of Health, will find the

enjoyment

of a natural appetite

and

the benefit arising

from

the use ofproper food so great, that theywill have no desire forthat prepared

inthe usual way..

Qualifications of a

Good

Cook.

—

Every

-cook should

know

what

articles are useful

to the

human

system,

and what

are not

INTRODUCTORY. 7

in short, the distinction

between

food

and

poison, that she

may

not be continually creating

and

gratifying

morbid

appetites.

But few have

correct ideas concerning healthfulfood even physicians

and

educa-ted persons use poison articles,

and

rec-ommend

them

to others, because they do not

know

what

isproper for food.

This ignorance has destroyed thousands oflives,and, exceptmedicine, is thegreatest cause of the ill-healthof the nineteenth

cen-tury.

To

assistincorrecting theseevilsis

the missionofthis littie book.

To

the Reader.

—

If

any one

doubts the statements hei’e

made,

itisthe

wish

of the writer, thathewill investigatethe subject, lookingwelltothe

common

senseargument,

and

to Nature’steachings, ratherthan

con-demn

because it does not accordwith the popular ideas on the subject.

What

is Food?

—

Food

consistsof those substances

which

are useful in building

up

the body. All substances that are not thus

8 HYGIENIC

COOK

BOOK. Origin of Fooo.

—

The

Vegetable

King-dom

takes the inorganic elements, all of

which

arepoisonto animal organisms, and from them,

by

the process of

growth

and development, forms

new

combinations, as

vegetable_s, fruits, and grains,

which

are

digestible,

and

entirely different from the

original elements.

.Nature’s Seasonings.-

—

In the food thus formed,our

Maker

has

combined

the

differ-entelementsinjustthe rightproportionto

bo of the greatest benefittothe vital

pow-ers in the

development

of the body, and repair ofwaste.

If

we

add

to,ordiminish one iotaof

Na-ture’s combinations,

we

lessen their

nutri-tivevalue;as,

when

vegetablesare-a is. > d

with salt,,pepper,thejuices ofmeat, grease orbutler; or, fruits _{with sugar and} spiers.

The cook must

be wiser than the Creator,

ifshe hasincreased theirvalueas food.

Deleterious Effects of Seasonings.

—

Poison fruits, poison roots,poison

INTRODUCTORY. y

destructiveto

good

d;

gesiion. Itbeh ;oves

the

cook

therefore, tolook well toher

sea-soning’s,ifshe doesnot

wish

toput poison

irritants

which

will cause Dyspepsiain all

its forms, Constipation, Gout, Apoplexy, &c., inthe food she prepares.

Under

thishead

may

be classedall _p

re-gent and aromaticherbs, as sage,

summer

-savory, coriander,caraway, thyme, etc.,(all

very

good

to drive

away

ants

and

emmets

from cupboards;) sweet-flag root, ginger, cinnamon, cloves,nutmegs)

pepper

,mustard,

and the like; also, orange

and lemon

peel,

which

contain prussicacid.

Proximate Elements.

—

There are also

many

articlesused

whose

chemical

combi-nation has.

been changed

by

separation, thus rendering

them

innutritions

and

ob-structing; as-, the sugar of commerce,

mo-lasses, butter,

and

the extracts used for flavoring.

Is it

any

wonder

that children,

and

grown

children too,

who

areliterally stuffed

-«;o KVOIEXK

COOK

BOOK.

.sweetcakes, sweet

,greasy doughnuts, sweet

puddings, sweet pies,

and

sugar itself for dessert, diesuddenly with Croup,

Dipthe-ria,Dysentery, &c.? It islamentableto see

how much

money

isspent forthat

which

is absolutely deleterious to health.

The

brainlabor

expended

in inventing machin-ery for the manufacture of such articles,

had

better be appropriated to instructing people

how

to follow theinstincts Nature has given

man

to enable

him

to choose proper food.

Inorganic

Elements.—-No

mineral sub

-stance, or any inorganic element can be

di-gested or appropriated

by

animal organ-isms, but is destructive to the tissues of thebody; therefore, salt, sodaorsalaratus,

cream

oftartar, and

ammonia

(hartshorn,)

which

are used in bread-making; saltpeter (niter,) vinegar, alcohol, all

forms

oi'intom

ipating drinks, as well as domestic wines,

hard

water,

and

like substances; should be banished from the cook’s pantry.

INTRODUCTORY. ft

proper

amount

ofseasoning,ifitisnot

was-tedordestroyed.

The

pleasureexperienced

by

the unvitiated taste in eating food uncontaminated

by

the

hand

of art, is fat

greater than that

which

can only relish

“high”

seasoneddishes.

Destroying Nature’s Combinations. —In

making

fine flour,the sweetest and richest part of the grain is rejected, thus forming a lessnutritivearticle ofdiet: but produc-ingonethatis obstructing

and

constipating.

The same

is true of corn starch, farina,

sago, tapioca,

and

allfine preparations in

which

a part of the grainisrefused.

Who

would

eat

puddings

made

entirely of such

articles?

They

would

beflat

and

insipid.

itisthe inflaming seasonings that

make

them

such popular dishes for desserts.

Why

not use allof the grain? It isnotpoison; but, as necessaryfor taste as health.

Nor

is it unrefined to eat “plain food,”

what

some

call“coarse,”

and

“onlyfitforhogs;”

justas though

God

does not

make

food

good enoughfor

human

beings.

>'2 _HYGIENIC

_COOK

_BOOK.

Dr,

Trau,

in the “

Hydropathic

Cook

Book,”

says:

The phrase “highliving'” isincommon parlance

applied, tothe habit of eating so gluttonously of

un-healtltfuldishes astocausethewholebodytobecome

abloatedmassofdisease;orelseanattenuatedwreck

of a prematurely worn out organism

—

as though it were decidedly vulgar tocat plain, wholesome food’

andbewell. Those whobecomesick and dyspeptic

on concentrated aliments, butterbuscuits,short cakes,

plum puddings, and “knic-knacs”innumerable, are

said to sufferfromtheeffectsof“toogoodliving”

—

as-thoughhealthfullivingwasactuallybad!

Many

phy-siologicalwriterstellusthatthe reason greasydishes, gravies,etc.,arc soobnoxioustothedigestive organs

is, because they arc “too rich”incarbon; as though

foodwhichhadexactly the right proportion ofcarbon

forwholesome nutrimentmustnecessarilybepoor!

Animai. Food.

—

All the different classes ofarticles

we

have considered are injurious to health, and tend to shortenlife; yet

ma-ny,

though

theywill excuse us from

eating-meat, think

we

must

swallowallthese

abom-inations,

which

arefar

more

injurious as a

matter of course.

Nor

isthe fleshof

ani-malsthe bestfood, orthe

most

nutritious.

The

flesh of aperfectly healthy animal

has, according to the best authors, ouly about 25 per centnutritive value. This is

INTRODUCTORY

1C

scarcely equal to the potato, and hardly

onethird as nutritious as rice, wheat, and

other grains, as will be seen fromthe

fol-lowing- table:

ArticlesefDiet. Solid matter. Water

lh lb lb

TOO Turnips 110 89 0

“ _RodBoot Root 110 89 0

- <arrofs 13 0 87 0 “ Potatoes 280 72 0 Dread(stale) . 76 0 24 0 “ Peas 840 16 0 “ Lentils 74 0 160 u _Barleymeal . 84 5 155 J ‘ Wheat_meal . 855 145 “ Beans . 860 140 “ Sa,2;0 88 0 120

“ Maizemeal aoo 100

Oatmeal 910 9 0

“ Rice . 924 76

Letthose

who

think

meat

an indispensa-ble article ofdiet, investigatethissubject,

and

theywill learn that

man

can live lon-ger, enjoybetter health,

and

endure great-er hardships

upon

a vegetable diet, than

on

one offlesh.

Diseased Meats.

—

They

will also find that there are but fewbeeves, sheep, or hogs, butchered for market, that are

en-tirely free from disease.

14 HYGIENIC

COOK

BOOK.

entific Basis of Vegetarianism, says: “Possiblytheremaybeoneinahundred,but prob-ably notoneina thousand. Nearlyall have measly

livers;manyhave measlylungs,andsomearemeasly

allthrough. And whatare thesemeasles'? Insects, worms,parasiticanimals,and nothingelse. Theyare

knowninnatural historyas cystieerei, or eenures. * * * Theyareexceedingly tenacious oflife,and

are transferredfromtheanimal affected totheperson oranimal who eatsofit. The ordinary process of

salting doesnotkill them,nor doescooking destroy

them, exceptata veryhighdegree of heat.”

Therefore, those

who

eatstall-fedor

sty-fed beef, mutton, orpork,

must

expectthe

measles with it.

Deleterious Effects of

Grease

in Food.

—

When

people arewise

enough

nottocall suet, fat pork, lard, and butter, food, and discard

them

from their dietary,

we

shall

hear less of typhoid fevers, diptheria,

pu-trid sore throat, malignantscarlatina,

and

black measles.

What

is the fattening process? Itis a diseasing process. Itconsists in stuffing theanimal with food

and

indigestable sub-stances,

and

keeping

him

from taking the

amount

of exercisenecessary to carry the

introductory. 16

Dr. Trailfurther says:

“Indeed,the fattening processis itself a diseasing

process. Animals do not become fat because they

make moretissue

—

flesh, structures, organs

—

but

be-cause theyretain their effete matters, which,inorder

torelievethe overloaded blood-vessels,are deposited

in thecellsandcavities intheformoffat.

Agriculturistsaridbutchers inform us that fattened

animals have less muscle, smaller lungsand livers,

andsmaller blood-vesselsthanlean animals, other

cir-cumstances beingequal. Theadiposeaccumulations crowdout the blood,andactually diminish instead of increasenutrition. All animals, and all human be-ings,other circumstancesbeingequal, arefeeble,

flesh-less,bloodless,andmorbid,precisely inproportionto their fatness.”

Low

DfET.

—

Can

fat then be food; It is

notfood.

Animals

fed

on

it dieof

starva-tion

—

why

not

human

being's? All forms of grease,butternot excepted,arein digest-ablesubstances,

and

very obstructing*,yet

fat meat, greasy gravies, pastry, cakes

heavy

withbutter, etc., are calledrich! be-cause the

stomach

cannotdigestthem,

and

they thus

become

directsources of disease, causing

dreams

of

“dead

grandmothers.”

-

Nothing

can be

more

absurd than to call

suchthingsrich. Rich foodis that

which

w

HYGIENIC

COOK

BOOK.

clogs and obstructs. Beans,peas, wheat, corn, plums, grapes, apples, &c., contain theelements necessarytosustainandbuild

up

the body, and arethereforerich food.

Filthiness of IIous.

—

You who

think

you “cannot

live” without pork,

open your

eyes

and

look at a sty-fed

hog

in the true

light, before eating

your

doughnuts,

pas-try,

ham,

andchoice spare-rib,

and

see if

they are fit for cleanly folks to eat.

A

hog

ishorn,infilth,wallowsinfilth,breathes

filth, and eats thefilth of his

own

sty and

the stable, fromhis birth tillhe is slaugh-tered for your table. Just look at

him

while thebutcher istakingthe scurf from

his skin

—

ifa friend

had

a skin disease half so bad,

you would

hardly associate with him, yetyou will eat iiog.

Is it

any wonder

theJews, God’s chosen people,

were

forbidden to eatpork?

Why

not Christians of the present

day

also?

To

drown

devils

was

tlie only use our Saviour

made

ofthem; it is a pity they

were

ever appropriated to

any

otherpurpose.

INTRODUCTORY. 17

Cry

of the Masses.

—

The

people say

“

_What

shall

we

eat?”

Morbid

appetite

says,

“You

have taken

away

my

gods,

what

have 1

more?”

“I

can’t live so.”

“Oh!

dear! I have such a goneness

and

sinking in

my

stomach!” Justasthough, indigestible substances are indispensable!

They

arenot food

—

why

eat

them?

Better eat fruit,

and

thus savethe doctor’sfee.

The

followingpageswill,Ithink,

answer

thefood question tothesatisfactionof

any

“sound mind,”

but morbid appetite will

grumble

till

you

turn

him

outofhouse

and

home.

We

should not “live toeat,” but '“eat to live.”

BREAD.

Not

one

cook

in a

hundred

can

make

“good

bread ” inthe

common

acceptation of the term,

much

less healthful breadin

accordance with the

Laws

ofHygiene. If

yeast is used to

make

itporous,

and

it is

allowed to stand too long, the

dough

be-comes

sour, thus causing foul stomachs, sickheadache, biliousdiarrhea, &c. Or, if

the yeastisnot

“good,”

ascooks say, the

dough

isheavy.

Some

usesodato

make

it

“light,” thus causing an excess ofalkali,

which

gives the bread an ashy orcaustie

taste,

making

thousands of dyspeptics.

Fermented

Bread.

—

Fermentation,

al-ways

a rotting process,

decomposes

the

BREAD. IS

which

makes

thebread porous.

Thus

the bread is

more

or less rotten according to the degree the fermentation is allowed to progress.

We

do noteatrotten apples or rotten potatoes;

why

then do

we

find

such bread, whichis atbest a rotten staff,

upon

almost every table in the land,

when

good,

wholesome

bread,

which

is indeed a “staffoflife,”

can

be

made

without any ofthevarious destructiveprocesses arthas devised,

by

simply

mixing

coarse meal with water, and bakingina hot oven.

Of

this fact the public are ignorant,

and

itis

exceedinglydifficultto

make

them

compre-hend

its truth.

The

prejudice against all

reform isso great, thatitwillbe longafter the people are convinced of these errors beforetheywillbe overcome.

It requires

good

judgment

and very

careful

watching

to

make

fermented bread

“just right,” taking time that

might

be better

employed

thanin destroyingits nu-tritivevalue; aseriousobjection asregards

economy

of time.

no

HYG

5ENTC

COOK

'

BOOK

.

Thereis anotheraspect of the effect of fermentation

whioh

Ifindso weilpresented

inanarticle

on

bread-making,

by

X).Frazer,

intheHeraldofHealthforDec., 1864, that

I cannot refrain from quotingatlength: “In presentingit wearcsomewhataware that the nervesofthosewhohave beenaffectedbvleavenmay

beslightlyshocked. Nevertheless, thetruth,thewhole truth,and nothingbut thetruth, will in theend dous only good.

Thefacthasbeenlongknown,that leavenisliving' rottenness; andthatiffermentation should be allowed

toproceed, thedough wouldallbe destroyed. Scien-tificmenall recognize thesefacts,and that the least

degree of fermentation indough lessens itsnutritive

value. Butthey could notinformuswhat

fermenta-tionconsisted in,nor give ascientificreason

why

a littleleaven leavened thewhole lump. Prof.

Silli-man,ofYale College,(see firstprinciplesof Chemis-try,) states:

“_{From the_constant connectionbetween}

tlie develop-mentof certainorganismsanddifferentchemical changes, it issupposedbymanychemists, that theseorganismsare

theagentswhicheffectthechanges

—

decomposethedough byasortofabsorptionandsubsequentsecretion.”

TheScientific American, onthis subject, says: “Forthe pastfewyears,M.Pasteitre,aFrench chemist, has?been engagedin investigating the processof

fermen-tation; andthat the results arrivedsitbyhim, constitute someof themostimportantfactswhichhave been brought

to lightwithin thepastfewyears. M. Pasteurs, in ad-dressinghis scientificbrethrenonthissubject,sa'vs, 'we

mustdismissfromourmindsourformerideas,and'accept

thefactthatfermentationisneithermorenorlessthan the

growth andpropagation of animalculae.’”

M. Pasteure confirms the supposition presented

BREAD;, 21;

minute animalscarry on,and arelliemselvcsthepro-, cessoffermentation

—

thattheyeat,dung,and propa-gateinthe dough.. Prof.Simimanstates:

“_Whenyeastisdried at agentle heat,itwillretainits

activitywhenmoistened: butifwhen dried it is finely powdered,itbecomesinert; whateverisfataltotiie organ-ism:,destroys theferment.”

Inother words,whenthesemicroscopicmonstersare

poundedinamortartill theirbonesare broken, and

theirbrainsknockedout,theycannotcattrie dough, norleaven thewholelumpbypropagation. Thewhole

processof fermentationisnot onlywasteful,butfilthy and abominableintheextreme.’ 5

Would

that this article

were

published: in everypaper

and magazine

in the

coun-try,

and

spread broadcast over the land; and thateveryminister

might

preach the moraleffectofeating -suchbreadtillevery

man,

woman

and

child

were

as fearful of

trifling with their health, asthey

now

are of offending

Madam

Gossip,

who

is queen-ofthe fashionable world.

Raised

Bread

—

that

made

with an acid:

and

soda, thecombinationforming salts

—

is usually either

heavy

from an excess of'

acid, or yellow from too

much

soda. In

eithercase, the objection is a serious one.

But few

have the

judgment,

at least use

it, to

combine

the acid

and

sodainexactly 2 *

22 HYGIENIC

COOK

BOOK.

the right proportion so as to avoid even theseevils.

The

salt formed

by

a perfect union is apoison.

Itis impossiblefor a

cook

to

know

how

to-

make

fermented orraised breadso that

itwill notseriously disturb thetoneofthe digestive organs, without a

knowledge

of chemistry, learned eitherfrom observation or study.

How

many

housewives

know,

or care,

anything aboutthe chemistryof bread-ma-king?

They

are

few and

farbetween. It is

no

wonder

that children die

by

hundreds

and

thousands,

and

that those wdro do live to maturity, are dyspeptics.

Meal

for Bread.

—

Choose

good,

plump

grains, wash, ifin the least degree dusty,

and

grind rather coarse

upon any

ordinary millstones,provided theyaresharp

enough

to cut, not

mash

,the grain. Grinding the

meal

fine deterioratesits quality,

and

also

tends to

make

the bread

tough and

heavy. This evil, andthat of sifting, has given

sad

havoc

withthe digestiveorgansofthe

human

family, as the use of lard, butter ,

cream, &c., forshortening

—

of yeast,

yeast-powders, soda, salaratus,

ammonia

,tartaric

and

other acids, to

make

itlight

—

hence,

also, thenecessity ofsugarin place of the

saccharine element

which

has been rejected

with the bran,

and

that destroyed

by

the-raisingprocess..

Rules

for

Making and

Baking Bread*

The meal

should be sweet, the water

soft,

and

the

oven

hot.

The

breadshould, be

mixgd

quickly,

and

immediately placed

ki the

oven

and

baked

as bi’own on the

bottom and

sides asthetop,

and

untillthe moistureisevaporatedtothatextent

which

willrender the bread spongy, not

doughy,

when

cold.

No

definiterule astotimecan be given,

as there

may

be as

many

grades of hot ovens as there are persons to heat them.

An

oven

that will

bake

a

pan

of bread in

24 HYGIENIC

COOK

HOOK.

onethat will bakein forty will slack

bake

itin thirty.

The oven

should be just hot

enough

that the bread will rise quickly, and

brown

nicely without burning.

A

scorchingheat, will crust thebread so that

it cannot rise, while a “slack

oven”

will

drythebreadwithout givingsufficientheat

toimmediately

expand

theair,

and

convert

a portion of thewaterintosteam, the pres-ence of

which

is essential to light bread.

A

brick or clay

oven

is better than a stove or range.

When

a stove orrangeis

used, it should be heated with hard

wood,

or coal, that theheat

may

beeven

and

not

flashy.

The

heatofan oven caneasily be

tested

by

sprinkling a little dryflour on the bottom. It should

brown

quickly,but not immediatelyburn.

Upon

the strict observanceof theserules

depends the success of unleavened bread making, or rather baking.

Any

one can

mix

it, but few

know how

to

bake

it

prop-erly,

and

because theydo not succeed,give

BIIKAD. 26

should be the motto.

You

cannot expect

to learn at once,but

must

keep trying till

you

getitjust right. l<

If atfirstyoudon’tsucceed,

Try,tryagain.”

Do

as alady did-

where

I

was

once

stop-ping'.

She

could not

make

bread as light as aneighbordid from the receipt I

gave

at a lecture. After repeated trials, she

came

to

me

to

know

why

she failed. I

asked if she putin salt, as it looked like

unleavened bread with thatmineral as

an

ingredient.

She

said she

had

not.

Was

the

oven

too hot, or too slack?

She

had

tried several grades of heat.

Her

water

was

hard; she got soft, but stillher cakes

would

not

loom up

as shewished.

“I

won’tgiveit up,” said shewith

ener-gy,“I’ll

go

and borrow

some

flour of

my

neighbor

who

had

such light bread,

and

seeif

I

can’t

make

it aswell ashe did.”

By

the exercise of a little ingenuity on the part of the cook, she can,

from

the receipts here given, have an almost endless variety of bread, cakes, pies,

and

HYGIENIC

COOK

BOOK.

2fr'

pudding's,

which

are not only perfectly

wholesome but really delicious.

Bread

Receipts.

Inarrangingthese receiptsIhave placed those kinds first

which seem

best adapted

to the

wants

of the system,

and

require

the least

wear

and tear of the digestive

organs inpreparing-

them

foruse.

As

the

weakest

stomachs can digest coarse, drybread; therefore, it

seems

ap-propriate that

we

should

commence

with

CRACKERS.

These

are especially

recommended

to the attention of thosetroubled witha

weak

orsourstomach, constipation

,

worms

,bilious

affections, chronic diarrhea,etc.

Dry

breadis

much

betterforgeneraluse thanmoist, as itexercises the teeth,

and

by

being masticated slowly it

becomes

thoroughly

mixed

with the saliva,

which

is essentialto

good

digestion.

This kindofbread should be

baked

dry,

BREAD

.

27

good

for months. If it

becomes

hard or tough,placeitinahot

oven

a

few

minutes,

when

itwill be asbrittle as

new.

No. 1.

—

Wheat Meal

Crackers.

—

Mix

fresh

ground wheat

meal with cold water

into a very stiff dough.

Knead

slightly,

and

rollto a quarter ofaninch, or less, in

thickness,

and

mark

the sheetswitha knife into

two

inch squares. Prick,

and bake

dry.

Be

verycautious not to

burn

them.

No.

2.—Wheat

and

Oat

Meal

Crackers.

—

Equalparts ofoat

and

coarse

wheat

meal

mixed

the

same

as No. 1,

makes

excellent

crackers,

and

arenot veryhard. One-third rye

and

two-thirds oat,

may

also beused.

No. 3.

—

Oat

Meal

Bread.

—

Oat meal

mixed

with

blood-warm

water into astiff

dough,

and

rolled into thin sheets like crackers,

makes good

bi’ead to exercise too sedentary teeth upon.

No. 4.

—

Crisps.

—

Pour

sufficient boiling

water

upon wheat meal

to thoroughly

wet

it, stirring briskly at the

same

time; roll

as forcrackers, andcut into stripshalfan inch wide; prick,

and bake

tillcrisp.

23 HYGIENIC

COOK

BOOK;

No. 5.-

—

Wafers.-

—

Mix

same

as No. 4,

.

and

rollthin aspossible; cnt

them round

or• in squares. Prick, to prevent blistering’,

and

bake dry. Care should be taken not to burn thiskind ofbread.

No.

6.

—

Corn

Meal

Crackers.-

—

Wet

corn meal with boiling water; and, with.

the

hands

wet

in cold water, form it into

small cakes a quarter ofan inchthick, and

bake

till nicely

browned.

BISCUITS.

These,

when made

properly, are very

Tight,

and

as dry as

any

fermented bread;

but

much

sweeter,.

and

more

nutritious.

Biscuits, as well as crackers, require the exercise of the teeth',

which were

given us

touse,

and

if

we

do not use them, theywill decay, orbecome loosenedand drop out.

If people

would

befree from .Dyspepsia,

and

all theills that followinitstrack, they

must

Qhew their food, not resort to every

contrivance that is presented to enableit

tobe

swallowed

without.

recom-BREAD.

mended

no unnatural ingredient, nor any

destructive process in their preparation.

Itis not

my

aim to give receipts that are “ comparatively plain-/’

and

“may

be con-sidered quite physiological/’ or,try to im-proveonthepresent

mode

ofbread-making.

Such

receipts can be found elsewhere,

and

letthose choose them

who

will.

No.7.

—

Diamonds.

—

Pour

sufficient

boil-ingwater

upon wheat meal

toforma

dough

as stiff as can be

mixed

with a strong spoon, stirring well at the

same

time to

prevent lumping.

Upon

a board, with plenty of meal, and without kneading,

form

itintoalongroll about

two

inchesin diameter; flat it with the

hand

till three-fourths ofaninch thick; cut

diamond

sha-ped, orin strips aninch wide.

Bake

ona grate in avery hot oven; leaving an inch space

between

each forthe hotair to

cir-culatefreely. '

.otk.

—

A

grate or gridironi#tobopreferredtoapanfor

ba ingbiscuits.

No. 8.

—

_Duo?

Cake.

—

-Mix

wheat

or rye

meal

with cold

water

to a stiffdough,

and

drop with a

wet

sf)oon into ahot oven

<30 HYGIENIC

COOK

BOOK.

No.9.

—

Railroad Cake.

—

Mix

asforNo.

8; take small spoonfuls,

and

without

anj

kneading, coverwellwith meal

and

bake. Note.

—

A

pan ofthesecakes can be mixed, andnicely bakedinlessthanliveminutes.

No. 10.

—

Hard

Bread.

—

Wet

the meal as for No. 8;

knead

it hard, and roll to halfan inchin thickness, cutround, oval, square, or

diamond

shape; prick,and bake.

No. 11.

—

Jibs.

—T

ake

some dough

made

of

wheat

mealandcoldwater;

knead

itsoft,

and

rollto a quarter of an inchthick; cut

in stripshalfaninchwide; prick,

and

bake

on

apiece of sheet irontillslightlybrown.

Note.

—

These werenamedfromtheirresemblancetoa

kindofcandycalled “jibs.”

We

willwarrantthiskindtobe

perfectlywholesome,whichwecouldnot doforthecandy.

FRUIT

CAKES.

People of the present

day

think, ifthey cannotafford it fortheir

own

family, they

must

have

some

kind of

“nice”

cake for

visitors. It

seems

perfectly proper to

“love our

neighbor”

as wellas ourselves,

•butnobetter.

15KEAD. 81 ‘tired to enjoy tlie

company

oftheirfriends

iii strivingto get

them

something extraor-dinaryto eat,

and

to

remove

every speck ofdustanddirtfromthe

rooms

thevisitors

-are expected to see, to the neglect of the kitchen

and

chambers. Could notthetime be better

employed

? Is not thecomfort of our

husbands

and

children, or fathers

and

brothers,

who

are always with us, to be preferred tothat ofour neighbors

who

only occasionallycallon us?

“_Littleactsofkindness, Littledeedsof love,

Makeour earthan Eden, Like the heaven above.”

Such

acts tend tobind the family circle

more

closely together,

and

many

a

way-ward

youth,

who

istreatedlesscourteously

,at

home

than abroad,

might

thus be saved from going astray. Let the living

rooms

be kept sufficiently tidy,that ifour friends

make

an

unexpected

call,they

may

receive the comfortsof home,instead ofbeing ush-eredin mid-winterinto a

room where

they

must

sit

and

shiver,

dreaming

of cheerful

32 HYGIENIC

COOK

BOOK

dampness. Or, if it be

summer,

into a

parlor, from which,

though

on the

“sunny

side,” those genial rays

have

long been shut

by

blinds

and

curtains, tillthe walls, carpets,books, &c.arepenetratedwiththe mustyatmosphere-.

Very

nice, healthful cake can be

made

without the costly ingredients

commonly

used,

and

which,

though

“good enough”

for

company,

is not

“too

good”

to seton the tablefor ouroxenfamilies.

Nor

isthe

economy

of cost the onlysaving. Isnot the mother’s or sister’s time of far

more

value thanthe

mere

expense of materials?

And,

arenotthe pleasures of asocial visit greatly

enhanced

by

theconsciousness of

its havingcost our friends but little time or labor?

No.

12.

—

Rich Fruit Cake.

—

Stevegood,

ripe, sweetapples with sufficient

water

to

make

them

quite juicy;

when

soft, mash, and

add

one-third sweet currants;

mix

while boiling hot with

wheat

meal; roll,

and bake

as diamonds.

BREAD. 38

No. 13.

—

Sweet

Biscuit.

—

Mix

wheat

meal

with cold, sweetapple sauce; form,

without kneading1

, into biscuit,

and

bake.

No. 14.

—

Sweet

Crackers.

—

Mix

as No. *

12:

knead

slightly; rollto aneighth ofan

inch thick- cut in strips

two

inches

wide

and bake

till crisp.

No.

15.

—

Sweet

Gems.

—

One

quart

sweet

apple sauce,

mixed

when

cold with one quart

wheat

meal,

and

a half pint of dried currants or huckleberries.

Bake

in

gem

pans, or asdrop cakes.

Note.

—

N

os. 12, 13,14andlaare nicefor travelling; as

breadandfruitoccupylittlemorespace than breadalone.

No. 16.

—

Uncooked

Fruit Cake.

—

To

one quart

ground

parchedcorn,

add

one grated eoeoanut withits milk,

and

half a

pound

of raisins or currants, also, the juice of a

lemon. Press with the

hand

into a mould-ing dish previously

wet

withcold water.

No.

IT.

—

Pop

Corn

Fruit Cake.

—

To

one quart

ground

popped

corn,

add

sufficient

fruit, reduced to a pulp, to form a stiff

dough: press intomoulds,

and

letitremain

a halfhourbefore eating, Ifsweetfruitis

used,alittle

lemon

juiceimprovestheflavor.

84 HYGIENIC

COOK

BOOK. No. 18.

—

Wedding

Cake.

—

Mix

one pint of boiled cracked wheat; one cocoanut, grated; halfpintcocoanut milk; halfpint

driedcurrants; one quartstewed sweet

ap-ples, orfigs softened with hot water;

and

wheat

mealsufficientto

make

amoderately

stiffdough. Bake,inloaves,from one

and

a half to

two

hours.

The

above varieties

may

be classed as

“sweet

cakes,”but arenot indigestible like those fashionably made. These kinds are truly “rich,” i. e., in nutritiouselements;

therefore, but halfthe usual quantity of

plainbread isrequired to supply the

wants

of the system. Sub-acid fruit of

any

kind

may

be used; also, dried apples, cherries,

figs, dates, &c. Fruit cakes of

some

kind

may,

ifdesired, form a part ofevery meal, not only during the fruit season, but the

whole

year,

by

drying and canning, with the addition of a

“good

store” ofapplesfor

winteruse. Substitute thesefruitcakesfor

“gingerbread,”

and

there will be fewer weak,sicklychildren,with rottenteeth,

and

BREAD:

The

following’

may

take the place ofthe?

popular

“berry

short cakes.”

No. 19.

—

Fruit Gems.

—

Mix

as for No.. 22;

add

afewwell-flavoredapples

chopped

fine, or berries in their season.

Bake

in

gem

pans.

No.

20.—

Corn

Fruit Gems.

—

Mix

corn-meal with

water

to a thin batter;

add

one-third berries or

chopped

apples.

Bake

in.

gem

pans, or on tin pie plates. Note.

—

These should be eaten whilefresh..

No. 21. niJCKT.ELr.RRY

JoHNNY

CaKE.

Stir sufficient boilingwater with corn meat,

to-

make

astiff

dough

;

add

one-half good,

rhe

whortleberries; flatten, withthe hand'

wet

in cold water, to half an inch thick,

upon

a piece of sheetiron,

and bake

before

the fire, or in ahot oven till wellcooked.

This is good enough for

“the

king,” and: can beafforded

by

every one.

Note.—Thereaderwillobserve thata great variety

off\uitcakes can hemade by a combination of ilia

r i'iotiesoffruit,withmealmadefromdifferentkinds o min,and by mixingthedough stifforsoft; also,

b makingthe cakes of varioussizes andthicknesses. IiTad,thereisno needof“losingthe appetite,” for

36 HYGIENIC

COOK

KOOK..

BATTER

BREAD.

Batterbreadgenerally containstoo

much

moisturefor“ dyspeptic stomachs/’ butfor

healthypersons, is not objectionable. It

should be

made

sufficientlystiffnotto“fall

from the crust,”

and

be

baked

till spongy,

and

notintheleastdoughy.

The

prevalent

mode

of

baking

is insmalltin or iron

pans

about

two

inches in diameter, and three-fourths of an inch deep,

and

isfamiliarly

known among

Hygienic

peopleas

“gems.”

It is all the rage at present, as

was

“diamonds”

a

few

years since,

and

will

probably continue “infashion” till

some-thing

new

turns up. Yet, it is not the

best, bread, as it contains

more

moisture than is conducive to health. It

may

be

baked

in artyshallow pan,

and

willbe very sweetbut notquite so light.

It has been found

most

convenient to cast the pans insets of 12,

and

they

may

be round, oval, or square. If tin is used, they arewiredtogether.

BREAD. 87 I find the use of greaseto prevent the breadstickingtothepans wholly

unneces--sary afterthe

pan

becomes

smooth,besides

being highly objectionable.

To

prepare the pans for use, grease

them

well with sweetoil, or animal fat,

and

place

them

in amoderately hot

oven

forhalfanhour,or, ifatin pan, tillit turns a brownish color;

then drain outthe grease,

and wipe

clean

with a dry cloth,

when

it will be ready

for use.

After thebread isremoved,

wipe

with a

dry cloth,

and keep

in a dryplace,

where

it will be freefrom dust.

Bread baked

in

pans

prepared in this

way

will be

smooth

aspolished marble,

and

nevertroubleabout

sticking.

Remember,

neverwash,onlywipe

dry. Iron pans should be heated before putting in the batter, but for tin this is

unnecessary.

No. 22.

—

G-ems.

—

Take

one quart

wheat

meal,

which

is sufficient to

make

a dozen

;

stirwell withthe hand,

mixing

inas

much

air as possible;

wet

with cold water to

33 HYGIENIC

COOK BOOK

rather a stiff batter; beat with a strong

spoon

till smooth, but no longer, as

much

•stirringwill

make

ittough. Bake,in

gem

pans, in aquick oven.

Rye

or barley can be

made

inthe

same

manner.

No.23.

—

Corn

Meal

Gems.

—

Preparethe

meal

as forNo. 22:

mix

with cold water

•toa thinbatter,

and bake

tillnicelybrown.

No. 24.

—

W

heat and -Corn Gems.

—

Stir a small cupful ofcorn

meal

slowlyinto half a pint of boiling water;

add

sufficientcold ‘waterto

make

it quitethin, then

add

four

cups wheat

meal; slightly

knead

each cake

by

itself,

and

bake in

gem

.pans, ox as biscuit.

Note.

—

Forthisreceipt Iamindebted,toTny- brother,J il\Sanborn,

M

D.,Tabor, Iowa.

No.

26.

—

^Breakfast Cake,

—

Mix

wheat,

rye, barley, corn, or oatmeal, into a thin batter

and pour

into

any

convenient pan, from one-quarter to one-half inch thick, •and bake brown.

No. 26.

—

Crumps.

—

Mix

as above;

pour

thebatter, one-eighth of an inch in depth,

miEAt), 39 These are excellent

—

are quite as healthful when

fresh,as thekneadedcrackers,but moreliableto

be-comehardand toughafterafewdays, unlesskept in averydryplace.

No-. 27.

—

Fine

Flour

Gems.

—

Mix

fine

flouraccordingto, and bakeasfor, No. 22.

One-thirdcoarse rye, or cornmeal,is a de-cided improvement. Fineflour canalsobe

mixed

accordingto

any

ofbiscuit receipts.

JvOTi;.

—

T’-ii-receiptisnet designedtr>encourage the use oflinoll.»ur.i>uti'.;thebenefitofthose,whodesirethe

Hygienicmethodofbrer,l-makiiig,butcannot immediately procurewheatmeal, ifline flourmustbeused,it: canbe •endured forafew daysinthisform.

BROWN

BREAD.

This is a

“Yankee”

appellationfor corn

and

rye

meal

bread

baked

in large loaves. In

“olden

times,”

brown

breadconstituted

tlie “staff of life,”throughout

New

Eng-land.

Would

that fine flour

had

not so nearly supplanted it? It isstill a favorite to

some

extent, with

“baked

beans,” for

Sunday

morning’s breakfast.

No.

28.

Of

Corn

Meal,

Eye

Meal,

and

Cracked Wheal

,

—

takeinthe proportion of

40 HTGIEEIC

COOK BOOK

cracked

wheat

together,

and

scald with boiling water, stirring wellwith a strong spoon to prevent lumping.

When

cool

enough

not to burn,

add

the rye meal,

stirringitwellwiththehand.

The dough

should bequitestiff,

and

placedinthepans abouttenminutesbefore the

oven

isready.

Bake

inlarge loaves,overnight,in a brick oven. Small loaves areless crusty

baked

in covered pans.

No. 29.

—

Cracked

Bye,

Corn

,

and Wheat

Meal; equal parts:

make

as

No.

28.

The

abovereceipts

make

the best

brown

bread Ihave ever eaten.

Having

noticed that

brown

bread

was

best

when made

from coarse meal,I

was

inducedtotry the

wheat

and rye cracked,

and

am

perfectlysatisfied

withtheresult. Finemeal, or that

ground

upon

lioi stones, will

make

heavybread.

No. 80.

—

Corn, Rye, ancl^

Wheat

Meal; equal parts;

makes good

bread,

scalding-only the cornmeal.

No.

81.

—

Bye and Corn

Meal; _or,

Wheat

BUS

AD. 41

No. 32.

—

Corn Meal and

one-third fine flour will

make

a passiblearticle,

when

rye or wheat- cannot be obtained, as is often the case

where

people do notraise

enough

for

“home

consumption

.

”

No.33.

—

Brown

Bread

re-baked.

—

Scald the top crust ofbrown, ordry breadof

any

kind pressit through a cullender to free

from

lumps,

and add

wheat

orrye

meal

to

make

a stiff' dough. This will not

need

baking so longas the preceding'receipts.

No. 34.

—

Brown

Bread

Biscuit.

—

Form,

with

the

hands

wet

in cold water, small cakes, of

dough

mixed

as for Nos. 30,

and

31,

and bake

asbiscuit.

The

addition of a few berries

makes

an excellent article.

Excellent

brown

bread

may

be

made,

if,

instead of water,

stewed

sweet, or slightly tartapples, or,

stewed

pumpkin

isused for

mixing.

As brown

breadisfar preferableto that

made

offineflour, I have taken

some

pains ingivingvarieties. Itisseldomthat a fam-ilycannot,produce

some

of theabovekinds.

HYGIENIC

COOK

BOOK.

42

In theabsence of a brick or clay oven,

it

may

be

steamed

five or six hours,

and

then

baked

inahot stoveoven

two

hours.

MISCELLANEOUS BREAD

RECEIPTS.

No.35.

—

Snow

Bread.

—

Mix

one pintof

meal

with a quart oflight, dry snow, in a

cold

room

: tryalittle,iftoo dry, add

more

snow.

Bake

in a hot oven, in a loaf

two

inches thick.

No. 36.

—

Loaf

Bread.

—

Coarse

wheat

meal

mixed

with coldwaterto form astiff

dough; knead

slightly,

and

bake inquart

dishes.

No.37.

—

PotatoBread.

—

Nice cakes can be

made

by mixing

equal parts of meal

and

mashed

potatoes; rub

them

well to*

gether, and

add

water to form a

dough;

bake in smallcakes

and

eatfresh.

No. 38.

—

Rice Cakes.

—

Thin boiled rice

while hotwithwater; stiroccasionally,and

when

cold,

make

into biscuit with

wheat

meal. These cakesare preferabletoboiled rice alone,

IVREAI). 'ib

No.39.

—

Pumpkin

Bread.—

Biscuit

made

of

stewed

pumpkin

and

wheat

meal are ’‘notbad.”

No. 49.

—

Indian Bannock.

—

Mix

com

meal toastiff

dough

with boiling water;

flatten, with the

hand

wet

in cold water,

upon

a piece of sheetiron, to aquarter of an inch thick.

Bake

brown

in ahotoven,

Note.

—T

liisistin?sweetest, cfallunleavenedbread,and

wasoncetin “cumbread”of “Yankeeland,” but gradu-allys-.iirmilka:.dsodalave takenthe place ofhotwater,

til! sold inanyc.rnbread can be found thatis“fittobe ‘-eaten.”

Many

people think they

“cannot

live

without meat,” hut Prof. Carpenter, in

his

work

on Physiology, says

:

“Itceent experiencehasshownthatinfcoldclimates !_avegetable

-oil answersthesamepurposeas fat meat,. -Breadmadefrom maizeflour(cornmeal)havingbeen

foundiobejustas efficacious,both insupporting the

muscularstrength,andinmaintainingtheheat of the

body.” He furtherstates,onthe authority of SirJ.

Richardson: “That 2^lbs. ofmaizeflour

maybe

considered equaltoSlbs. ofmeat.”

Ifcorn bread will supply

more

nutrition,

and more

heatto the

body

than meat,

why

not cat it instead-

—

it is certainly

more

44 HYGIENIC

COOK

BOOK.

pound,

and

fresh

meat

sixteen. If

two

and

a half

pounds

ofcorn

meal

isequivalent to eight

pounds

of meat, then one

pound

ofcornmealis

worth

three

and

a halftimes as

much

as a

pound

of meat, and, as the

meat

costs eight times as

much,

it there-fore is twenty-eight timesas expensive.

Thisbeing onthe authority of astandard Allopathic author,

and

one

commonly

sup-posed to sanction the use of

meat

as food for

man,

is an

argument

that

we

cannot easily controvert.

TOAST.

Perhaps those

who

are used to "butter

toast,”

"milk

toast/’

cream

toast,”

and

“dry

toast,” (that is, with butter,) will think

my

toastrather "flat,”

and

desecratq

it with

some

oftheir animal

and

mineral

seasonings, saying, the “sacrifice is too

great.”

But

the sacrifice is on the other side, for the

"way

of the transgressor”is

hard. If

any

one

makes

such additions, theyalone

must

suffer the consequences.

BREAD. 45

Dry

Toast.

—

Stale gems, or biscuit, cut open,

browned

nicely,

and

eaten without drink,isoneof the bestremedies fora

weak

or sour stomach,

worms

, diarrhea, &c.

To

one with a

good

appetite, it is sweet

and

delicious,

and

will “stick tothe rib” rather betterthan beefsteak.

MoistToast.

—

Prepare thebread as the preceding: placein adeep dish

and pour

overitboiling-water thickened with

wheat

meal, sufficienttocoverit.

May

be eaten

immediately, or allowed to stand a

few

minutes.

Brown

Bread

Toast.

—

Cut the bread in

slices halfan inchthick,

and brown

before

the fire, or ina hotoven. It is quite as

good

as

when

new.

Fruit Toast.

—

Prepare the bread as for

dry toast,

and pour

overit sufficient

boil-ingwater tosoften-

have

ready a dish of

stewed huckleberries, cherries, currants, apples, or other fruit,

and

while boiling-hot, place it with the toast in layers, ina

deepdish.

The

fruitshouldbequite juicy,

as the bread will absorb a large portion.

Cover

the dish

and

send immediately to>

a

VGIENIC

COOK

BOOK. Note.

—

T

hisiscertainly asgooda “fancy dish” asan j oneought everto eat,eves withoutSi;oak.

So

we

at the

“Old

Homestead”

think;

so will

any

one after extracting- their

“sweet

tooth.

”

The

hardcrust of

brown

bread, and dry bread of

any

kind, can in this

way

be quickly prepared into anice,,

wholesome

breakfast dish.

The

receipts

and

hintsheregiven,

ought

to enable

any

intelligent

cook

to

make

Hygienic bread. If these willnot give a

sufficient variety, they can be increased

to hundreds...

The

following receipt

by

Mrs. Emily S.

Trall, to

which

the

premium

of $100

was

awarded by

the

World’s

Health-

Associa-tion, held at St.

Anthony,

Minn., June,

1805, is received in timefora place inthis chapter. It gives general directions

em-bodying

the

whole

principle-ofunleavened

bread-making, and, with the exception of thekneading, not materiallydifferingfrom the receiptsheregiven.

Kneading

presses outtheair,

and

causestheglutentoadhere Snore firmly, thus

making tough

bread.

BREAD. 47

PERFECT BREAD.

AdaptedtoFamilies

and

PublicInstitutions.

Mix

unbolted meal of anygrain prefer-red, orof amixture of

two

or

more

kinds,

in

any

proportions

which

may

bepreferred, with pure water, either cold or hot. If cold waterisemployed, the

meal and

wa-tershould be

mixed

totheconsistence of a thick batter; then beatenorstirred a little

with aspoon or ladle to incorporate

more

atmosphericair: after

which more

meal is

to be added, until the

mass becomes

as

stiff a

dough

as can well be kneaded.

Knead

the

dough

for a few minutes (and thehnore the

dough

is

kneaded

the

more

brittle

and

tender thebread will be); cut

into pieces or cakes halfaninch or three-quarters of an inch in thickness

and

about

two

inchesindiameter,

and

bakein aquick oven

—

as hot aspossible without burning

thecrust,

which must

becarefully

guarded

against. It.is betterto

moderate

theheat of the

oven

a little after three orfive

min-utes. If hot water is used it should be

boiling hot,

and

themeal

and

waterstirred

together very quickly with a strong

spoon

tothe consistence of

dough

not quite so

48 HYGIENIC

COOK

BOOK.

fine flour. It isthen to be cutinto pieces orcakes

and

baked

asabove. Eitherform ofbread

maybe

made

intolarger or smaller cakes, or into loaves of

any

convenient

size to bake,

and

baked

in a gas,

wood,

coal orkerosene stove, orin an

oven

•

and

the crust

may

be rendered soft

and

tender

as

may

be desired

by

envelopingthecakes

orloaves a shorttime in

wet

cloths

imme-diatelyon being taken fromtheoven.

The

small cakes,

when made

with hot water, will soon

become

tender

by

being,keptin a covered crock aseventhe

most

toothless

candesire, or they

may

be rendered as

hard

and

solid asthesoundestteethrequire

PIES

AID

PIS CRUST.

Pies as usually

made

arean abomination to theland

and

the

stomachs

of the

inhab-itants thereof. Nature- furnishes materials,

for

good

pieswithoutinjuriousqualities

—

sugar

and

spices do not really

add

lo their flavor,but grea'lylotheir indigestibility.

Light, tender,

and wholesome

piecrust can be

made

in a variety of

ways

without sream,or grease of

any

kind.

Pis Crust.- No. 1.

—

Pour

sufficient

boil-ing water

upon wheat

meal to

make

a stiff

dough

: roll,

w

ilium, kneading, to

any

desi-red thickness,

from

aneighth toahalfinch. X„T E Thismikesa verytendercrust,quite asmuch sc ascaubemadeinthe ordinarywa . Sthbvbemadeof

superfineflour,<.rryemeal,or amixture<»tch.uueu.kind,.

To

have

the crust tender, it

mad

notbe

kneaded,butrolled out with plenty of

meal

on the board.

6flr HYGIENIC

COOK

BOOK.

No. 2.

—

Mix, with cold water, coarse meal; rollwithout kneading,

and

the crust will benearly as tender as No. 1.

No. 3.

—

Boil

and

mash

afewnice,

mealy

potatoes;

add

an equal quantity of

wheat

meal; rub well together,

and

make

suffi-cientlymoistwith cold water.

No. 4.

—

Stew

white

marrow

beans in plenty of water

; rub

them

through a

cul-lender,

and add

mealto

make

astiffdough.

No.

5.

—

Make

a rather thin batter,

by

mixing

one

cup

of corn meal withboiling water;

when

cold,

add

sufficient

wheat

meal

to roll.

No. 6.

—

One-third coarse oat meal,

and

two-thirds

wheat

meal;

mix

with cold water.

Some

people will not

make

pie crust from unboltedmeal,becauseit“looksso,” therefore choose fine flour.

Must

fancy

and fashion bo theguide forthe

wants

of the

system?

The

skin of a

“Roxbury”

PIE'S. 51

isnot despisedforitsrusty coat

—

why

then

Graham

pies?

The

roseis pretty,but has

its thorn.

Any

of the above kindsofcrust can

by

alittle care be

made

as light

and

dry as bread,

and

when

the taste has

become

accustomed

to the use of plain food, these willbepreferredtothose fashionably

made;

also,tothe

cream

and

milkcrusts so

prev-alent

among

Health Reformers.

IIow

ma-ny

ofthose seeking’health

have been

kept sickforyears,

and

diedprematurely;

when

had they

been

willing togive

up

milk

and

sugar,

might

haverecovered.

The

objec-tions to milk are these

:

1st. It isanimal food.

Man

shouldlice

upon

a vegetable dietalone; so saysCuvier

and

other naturalists.

2nd. It is natural

food

only

for

the

young

ofthe

mammalia.

3rd.

When

a

cow

is

made

togive milk longer than the natural period,

which

is

three or four months, or, until if left in a wtate ofnatureshe.

would

wean

hercalf, it

52

'

iiroibnjc

cook

booxc.

is a drain

upon

her sysleyi_; consequently, contains impurities that

would

otherwise pass ofiithroughtheproperchannels.

Lambs,

pig’s,

and

infants,

when

fed

ex-clusively

upon

such milk die.

Can

the

effectsbe beneficial to

grown

persons?

4th. Milk from

cows

with young- is also exceedinglypoisonous to

young

mammals.

Milking is an extra drain

upon

the

cow

duringthis period.

Are

therenot

many

diseases thatcan be traced directly to this great cause?

Yet

few

know

of its injurious effects; even physicians

recommend

it, butthatdoes not

ward

offtheevil consequences,

i

The

useof milk causes

many

people to

be sleepy

and

stupid,

and

nearly all

who

use ithave torpid livers, and aretroubled

with bilious complaints; nor does

huge

doses of bluepill

and

catharticscure them.

Those

who

userich

cream

intheir coffee, eat

cream

cakes,

cream

pies,

cream

biscuits,

and

creamed

vegetables,

and

drinkmilk with

Ill'S 53

breathed, goaty, apoplectic, &c.: and

“Wo

be unto

them”

if the dysentery, cholera, or other epidemics prevail. Let every lover of milk stop

and

consider, before raying- “farewell eyes.”

In the following directions for

making

pies, receipts foreach kind offruitarc not given, as it

makes

a needless repetition.

Any

onethat can

make

a piefromonekind ofberry,can fromall

—

sowith otherfruits. Itrequires only alittlejudgment.

Apple Pie.—

Pare and core well-flavored

apples;, the nicer the fruit, the better the

pie; cut

them

iri slices,

and

fill the under crust; sprinkle alittle

water

over the ap-ples; cut a few holes in the uppercrust and layitover. YVet the edges,

and

press welltogethertopreventthe juiceescaping. If theapples are hard, theyhad better be

first stewed.

Bake

till the fruitandcrust are thoroughly cooked.

Noth.

—

reachand plumpie?maybemadein thesame

manner. Theflavor ismuch improvedif,after theapple orpeachbecomessoft',the pieisallowed toremaininthe

oven with the heatslightlymoderated,liveor tenminutes, oruntilthe fruitreabsorbs the juice whichhas beenset

freeinbaking. Thismethodnotonlyaddstothe richness,

but doesawaywith thenecessityofsugarandspices.

54 HYGIENIC COON.

BOOK

.

A

pie

made

in this

manner

is

wholesome

and

delicious,

and

can be eaten with real

enjoyment

when

we

once give

up

the idea that it

must

be sweetened with sugar,

fla-voredwithspices,

and

the crustheavy with

salt andlard.

Nature

has givenaline

fla-vortoournativefruit

—

why

yearnforthose

pungent

spices ofEastern countries?

Ifvery sourapples areuseda fewsweet ones

may

be added.

Fruit Fie.

—

Cover a dish

two

to four inches deep, with a thick crust; putin a layer offruit, cover withaverythincrust,

then

round

up

the dishwithfruit

and

cover with a thick crust;

make

holes for the air

to escape,

and bake

from one

and

a halfto

two

hours accordingto size.

Apples,cherries, berries,currants, &c., in their season,

makeexcellent piesin thisway. Ifitis desired tohave

the pie cold, useNo.2 forunder,andNo.1 foruppercrust.

Coverwith apaper, afterthe topisnicelybrowned, and bake slowlytillthefruitis wellcooked.'

Apples,pears, andother’greenfruit,requiremorebaking thanberries.

Green Currant

Pie.

—

Pick overthefruit

carefully, rejectingall diseased ones;

add

an equal quantity of

stewed

sweet apples, orothersweetfruit,

and

bake as apple pie. Makegooseberryand rhubarbpiesinthesamemanner.