The discovery of wheat has been made quite early in
the history of man and the fact became generally known
that it was indeed the most balanced and most nutritious
of all grain foods, supplying in natural proportion all the
properties so essential to the building and development of
perfect health in the human body.
Once the full value of wheat and its treatment in pre-
paring dishes is realized, man will be able to simplify his
methods of living to the extent of realizing the words of
our Greater Teacher that "man lives not for food alone,
but the very word which proceedeth from the mouth of
God.'* Yea, man will know that there are greater enjoy-
ments, more healthful to the body, and by far more
ecstatic experiences conducive to the unfoldment of treas-
ures latent in the mind, than those induced by eating and
drinking, and then again to his senses shall be recalled the
wonderful words of the Master, saying: 'The Kingdom
of God does not consist of mere eating and drinking."
With the application of a little ingenuity one can soon
learn to prepare innumerable grain dishes which will com-
pletely fill the bill ; and alternately used in regular order,
and in addition with them partake of such vegetables and
fruits that are in season, man has the assurance of reach-
ing the goal he strives after — perfect health, prolonged
happiness, a. harmonious home.
7
BREAD MAKING.
The most important problem which confronts the health-
seeker is that of bread-making. Unless acquainted with
the chemistry of cookery, erroneous ideas and actions
often lead to the production of an article fit only for a
Catling gun. An old aphorism has it that "bread is the
staff of life," but bread as it is made to-day by the major-
ity of housewives could fittingly be dubbed the ''staff of
death." With reference to the aphorism, we might sug-
gest its analysis. ''Staff of life" would literally mean
"supporting life," and in this sense it would be advisable
to know the kinds of bread which are and are not life-
supporting, that discrimination may the more easily be
made.
The bread used by the majority of American and
European people is made from white wheat flour, or fine
flour, and contains 75 per cent starch. As there is no
nutriment in starch, this kind of bread leads to partial
starvation. Many physical and mental derangements may
be traced to its excessive use. Budding manhood and
>vomanhood subjected to the strain of school-room work,
often reaps as its reward the blighting touch of brain
fever instead of a meritorious education when nerve force
is depleted by partaking unwisely of carbonaceous foods.
Children should not be given white bread, especially when
spread with butter. It acts as a slow poison to their sys-
tems and lays the foundation for untimely ill health.
All superfine flours, such as High Patent, Fancy Patent,
and numerous others now on the market, are sadly de-
ficient in food values, which have been lost in the milling
process, and it is neither profitable nor safe to use them
to any extent in bread-making (biscuits and hot cakes are
included in the category).
There is a white flour called "low-grade," procured gen-
8
Page 2
Presented as published in 1909. 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 discovery of wheat has been made quite early in the history of man and the fact became generally known that it was indeed the most balanced and most nutritious of all grain foods, supplying in natural proportion all the properties so essential to the building and development of perfect health in the human body.
Once the full value of wheat and its treatment in preparing dishes is realized, man will be able to simplify his methods of living to the extent of realizing the words of our Greater Teacher that "man lives not for food alone, but the very word which proceedeth from the mouth of God.'* Yea, man will know that there are greater enjoyments, more healthful to the body, and by far more ecstatic experiences conducive to the unfoldment of treasures latent in the mind, than those induced by eating and drinking, and then again to his senses shall be recalled the wonderful words of the Master, saying: 'The Kingdom of God does not consist of mere eating and drinking."
With the application of a little ingenuity one can soon learn to prepare innumerable grain dishes which will completely fill the bill ; and alternately used in regular order, and in addition with them partake of such vegetables and fruits that are in season, man has the assurance of reaching the goal he strives after — perfect health, prolonged happiness, a. harmonious home.
BREAD MAKING.
The most important problem which confronts the healthseeker is that of bread-making. Unless acquainted with the chemistry of cookery, erroneous ideas and actions often lead to the production of an article fit only for a Catling gun. An old aphorism has it that "bread is the staff of life," but bread as it is made today by the majority of housewives could fittingly be dubbed the ''staff of death." With reference to the aphorism, we might suggest its analysis. ''Staff of life" would literally mean "supporting life," and in this sense it would be advisable to know the kinds of bread which are and are not lifesupporting, that discrimination may the more easily be made.
The bread used by the majority of American and European people is made from white wheat flour, or fine flour, and contains 75 per cent starch. As there is no nutriment in starch, this kind of bread leads to partial starvation. Many physical and mental derangements may be traced to its excessive use. Budding manhood and womanhood subjected to the strain of school-room work, often reaps as its reward the blighting touch of brain fever instead of a meritorious education when nerve force is depleted by partaking unwisely of carbonaceous foods. Children should not be given white bread, especially when spread with butter. It acts as a slow poison to their systems and lays the foundation for untimely ill health.
All superfine flours, such as High Patent, Fancy Patent, and numerous others now on the market, are sadly deficient in food values, which have been lost in the milling process, and it is neither profitable nor safe to use them to any extent in bread-making (biscuits and hot cakes are included in the category).
There is a white flour called "low-grade," procured gen-