The original '* Graham meal " was made of the best
wheat, including the entire hull, as the outside covering
of the grain was considered an essential element in the
promotion of health. As a rule it was used without sifting.
There is no excuse for any one using an inferior quality
of flour, meal or cereal, as there are several reliable
manufacturers who make from the best of wheat, a pro-
duct as good, if not superior to the original. Among
these are The American Cereal Company, Akron, Ohio ;
Readshaw, Dansville, N. Y. ; Arlington Mills, Arlington,
Mass. : Franklin Mills, Lockport, N. Y. ; Glen Mills, for
which Dr. W. L. Johnson of Boston is agent ; the Health
Food Co. of New York and Boston ; the Battle Creek
Sanitarium at Battle Creek, Michigan. There are doubt-
less some others, but the author cannot be expected to
know all firms. These are mentioned not with the inten-
tion of giving a **puff " to manufacturers, but because it
is earnestly desired to make this book practically useful
to those who have heretofore known only the fine white
flour, or possibly have had unfortunate experiences with
spurious Graham or entire wheat flour.
When properly prepared, the wheat grains are denuded
of the very thin outer siliceous coating and the. kernel
emerges, clean and wholesome containing all the essential
properties which nature has stored therein.
Wheat that is coarsely ground and the " Graham "
made from red wheat should be sifted. The white wheat
is superior for bread and as a rule requires no sifting.
BREAD. 83
With good flour, a good oven, clean utensils, pure air,
pure soft water, boiled, if hard or suspicious, and a tidy,
healthy cook, interested in her work, we can place upon;
our tables the real "staff of life " prepared in dainty and
attractive forms.
Unleavened Bread. This bread is sweeter, more nutri-
tious, economical and "goes farther" than any other
bread. It is the " peer " of all bread for making children
into strong, symmetrical and beautiful men and women.
Those who doubt its good qualities have probably
never eaten the light, delicious varieties that form a por-
tion of the daily bread in Hygienic Sanitariums and also
in thousands of homes, in the form of gems, rolls, crack-
ers, cakes and wafers made from all the various grains
and aerated by fresh air and the heat of the oven. The
" unleavened bread " of thirty and forty years ago was
known as " diamonds " and " gems ; " to these have been
added hundreds of productions, in mixtures or combina-
tions of the various grains.
The unleavened bread in use among the Jews, during
their " Feast of the Passover,'' is made by machinery, the
touch of hands being carefully avoided. It is made from
the finest brands of white flour, but referring back to the
Mosaic dispensation, it is fair to assume that fine flour
was then unattainable and that this Passover staple was
made from the entire grain.
Gems. When " Graham " meal began to deteriorate,
various expedients were resorted to and milk, soda, bak-
ing powders, eggs, sugar and shortening became the
fashion for making "gems" palatable, until the original
has been almost totally eclipsed by its more modern " sis-
ters, cousins and aunts," who have no right to the name
84 THE FAT OF THE LAND.
of "gem." It is, however, possible with the best Gra-
ham meal to restore the gem to its former popular posi-
tion, deservedly such, because easily made and very
^esthetic in appearance on the table.
HOW TO MAKE GRAHAM GEMS. ✪ Diamonds
Page 32 · 2 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The original '* Graham meal " was made of the best wheat, including the entire hull, as the outside covering of the grain was considered an essential element in the promotion of health. As a rule it was used without sifting. There is no excuse for any one using an inferior quality of flour, meal or cereal, as there are several reliable manufacturers who make from the best of wheat, a product as good, if not superior to the original. Among these are The American Cereal Company, Akron, Ohio ; Readshaw, Dansville, N. Y. ; Arlington Mills, Arlington, Mass. : Franklin Mills, Lockport, N. Y. ; Glen Mills, for which Dr. W. L. Johnson of Boston is agent ; the Health Food Co. of New York and Boston ; the Battle Creek Sanitarium at Battle Creek, Michigan. There are doubtless some others, but the author cannot be expected to know all firms. These are mentioned not with the intention of giving a **puff " to manufacturers, but because it is earnestly desired to make this book practically useful to those who have heretofore known only the fine white flour, or possibly have had unfortunate experiences with spurious Graham or entire wheat flour.
When properly prepared, the wheat grains are denuded of the very thin outer siliceous coating and the. kernel emerges, clean and wholesome containing all the essential properties which nature has stored therein.
Wheat that is coarsely ground and the " Graham " made from red wheat should be sifted. The white wheat is superior for bread and as a rule requires no sifting.
With good flour, a good oven, clean utensils, pure air, pure soft water, boiled, if hard or suspicious, and a tidy, healthy cook, interested in her work, we can place upon; our tables the real "staff of life " prepared in dainty and attractive forms.
Unleavened Bread. This bread is sweeter, more nutritious, economical and "goes farther" than any other bread. It is the " peer " of all bread for making children into strong, symmetrical and beautiful men and women.
Those who doubt its good qualities have probably never eaten the light, delicious varieties that form a portion of the daily bread in Hygienic Sanitariums and also in thousands of homes, in the form of gems, rolls, crackers, cakes and wafers made from all the various grains and aerated by fresh air and the heat of the oven. The " unleavened bread " of thirty and forty years ago was known as " diamonds " and " gems ; " to these have been added hundreds of productions, in mixtures or combinations of the various grains.
The unleavened bread in use among the Jews, during their " Feast of the Passover,'' is made by machinery, the touch of hands being carefully avoided. It is made from the finest brands of white flour, but referring back to the Mosaic dispensation, it is fair to assume that fine flour was then unattainable and that this Passover staple was made from the entire grain.
Gems. When " Graham " meal began to deteriorate, various expedients were resorted to and milk, soda, baking powders, eggs, sugar and shortening became the fashion for making "gems" palatable, until the original has been almost totally eclipsed by its more modern " sisters, cousins and aunts," who have no right to the name
of "gem." It is, however, possible with the best Graham meal to restore the gem to its former popular position, deservedly such, because easily made and very ^esthetic in appearance on the table.
HOW TO MAKE GRAHAM GEMS.
Records on this page
DiamondsGraham Gems