FoodNet

A practical cook and text book for general use

1896

Page 35

Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
That this has been a potent factor in producing much of the invalidism prevalent in the world, the faulty teeth, undeveloped muscle and general debility, is stoutly as- serted by hygienists everywhere. It is true that the world is full of men and women who lack backbone to carry them properly through it, and sufficient healthy nerve to enable them to resist the temptations that surround them ; and that the impoverished " staff of life " on which they have so entirely leaned has had much to do with this condition, is coming gradually to be recognized. After Graham flour had been some years in use, and the truth of Dr. Graham's theory that the human system BREAD. 89 needed all the elements contained in the wheat kernel was established, certain mills began the use of the whole wheat grain, and their flour being of equal fineness with the white flours, has no possible objection except its color. This as only a matter of education and experi- ment will prove that it is easily made attractive to chil- dren and that parents should lay aside harmful preferences for the sake of their little ones, ought not to need urging. This flour is made from the entire wheat kernel, except the innutritions, indigestible outer skin or husk, which is not food. The original manufacturers have stated the case so clearly it will not be amiss to quote from their circular as follows : " It is time people paused in this devitalizing system of impoverished white flour eating, and began to intelli- gently consider and weigh the consequences it is silently but steadily entailing, not only upon themselves but upon their children and their children's children. With such a natural and nourishing food as this Flour of the Entire Wheat within reach, it is a cruelty to feed children upon white flour, entailing imperfect development and physical degeneration upon them, as well as disease. Liebig long ago predicted that this excessive starch flour eating would result in disaster to the race, the truth of which is now plainly seen in many directions, in the changes of the types of disease from strong to weak — in the almost universal exhaustion of nerve force, which never before in history was so taxed as by the American people — ini the great prevalence of nervous diseases — in the sudden breaking down of persons apparently in the full tide of health and vigor — in the worn and wearied look of the people, especially the women, as can be seen by scanning- the faces of any public assembly." Finding no recipes for using the entire wheat, which 9© THE FAT OF THE LAND. did not involve milk, eggs, butter or baking powder, the writer made experiments in the various forms of un- leavened bread, finding them unexpectedly satisfactory. Any form of unleavened bread without shortening not intended to represent crackers, is best eaten the second day. Keep it covered in a jar or pail for twenty-four hours then heat it in the oven, and it becomes as tender as can be desired. " Cold Blast Flour " and " Very Fine Graham '' are made by the same recipes as given for entire wheat.