erally only at a flouring mill, which contains good food
value. It is a creamy yellow in color, and if properly
used will make nutritious bread. The cost is less than
one-half that of the ''high patent," and it is far superior
as a food, tho, of course, somewhat inferior to the whole-
wheat or graham flour.
Most graham flour on the market is merely a blending
of patent flour and coarse bran.
Whole-wheat flour is not truly whole wheat, but is
merely called so because of the demand for whole-wheat
flour. The whole of the wheat ground never makes fully
pure white flour, but is rather yellowish and when baked
into bread is of a dark color.
The whole wheat ground in a Mazdaznan Mill will give
better satisfaction in the making of bread than any flour
ground in a regular mill, unless that mill uses the old-
fashioned stones for grinding purposes. But even then
the flour should be used while it is fresh and not be
exposed to air and moisture.
For daily use unfermented bread only should be used
for food, as yeast bread increases the fermentative action,
destroying the life-giving properties of the food and forc-
ing alcoholic productions upon the organism which proves
detrimental to the heart, consequently the nervous system.
After a little practice it will become just as easy to
make the unfermented as it is to make yeast bread.
The secret of making unfermented bread, and making
it light and sweet, is to have fresh flour, using it while
warm. Metal burrs affect the grain in grinding to a great
degree, especially when the metal becomes heated during
the milling process, consequently only as much grain as
needed is to be ground.
It is an established fact that corn which has been ground
in an old-fashioned mill will rise when baked even with-
out baking powder, and, in fact, be lighter and more pal-
atable than corn ground in roller mills. Roller-ground
corn necessitates the use of baking powder, and when
used for such purpose never comes up to the old-fash-
ioned corn bread. What is true of corn and wheat is also
true of every other grain and cereal.
It has been demonstrated by chemical analysis and in-
9
numerable experiments that wheat contains all the ele-
ments necessary to sustain life indefinitely. By the use of
whole-wheat and graham flour the "staff of life" will ever
be at hand to stay the presence of the "grim destroyer."
Many new brands of such flour are now on the market,
all possessing points of merit. Equal proportions of bolted
flour and middling, or shorts, will make a fine bread.
Next to wheat, as food grains, come rye and barley.
Barley, tho rich in nitrogenous matter, is deficient in true
gluten, and must therefore be mixed with either wheat or
rye to make good bread. Rye contains more saccharine
than does either wheat or barley, and its nitrogenous mat-
ter is closely allied to casein, making it an admirable food.
Oats as a food can be considered as such only during
cold weather, or in the northern clime, but even then it
must be combined with enough vegetables or fruits to
eliminate its heating properties. Combined with other
grains, it serves a good purpose in its own season. Oat-
meal porridge, unless cooked in a double boiler for from
five to seven hours, is practically indigestible and exceed-
ingly harmful to children.
Page 3
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
erally only at a flouring mill, which contains good food value. It is a creamy yellow in color, and if properly used will make nutritious bread. The cost is less than one-half that of the ''high patent," and it is far superior as a food, tho, of course, somewhat inferior to the wholewheat or graham flour.
Most graham flour on the market is merely a blending of patent flour and coarse bran.
Whole-wheat flour is not truly whole wheat, but is merely called so because of the demand for whole-wheat flour. The whole of the wheat ground never makes fully pure white flour, but is rather yellowish and when baked into bread is of a dark color.
The whole wheat ground in a Mazdaznan Mill will give better satisfaction in the making of bread than any flour ground in a regular mill, unless that mill uses the old-fashioned stones for grinding purposes. But even then the flour should be used while it is fresh and not be exposed to air and moisture.
For daily use unfermented bread only should be used for food, as yeast bread increases the fermentative action, destroying the life-giving properties of the food and forcing alcoholic productions upon the organism which proves detrimental to the heart, consequently the nervous system.
After a little practice it will become just as easy to make the unfermented as it is to make yeast bread.
The secret of making unfermented bread, and making it light and sweet, is to have fresh flour, using it while warm. Metal burrs affect the grain in grinding to a great degree, especially when the metal becomes heated during the milling process, consequently only as much grain as needed is to be ground.
It is an established fact that corn which has been ground in an old-fashioned mill will rise when baked even without baking powder, and, in fact, be lighter and more palatable than corn ground in roller mills. Roller-ground corn necessitates the use of baking powder, and when used for such purpose never comes up to the old-fashioned corn bread. What is true of corn and wheat is also true of every other grain and cereal.
It has been demonstrated by chemical analysis and innumerable experiments that wheat contains all the elements necessary to sustain life indefinitely. By the use of whole-wheat and graham flour the "staff of life" will ever be at hand to stay the presence of the "grim destroyer." Many new brands of such flour are now on the market, all possessing points of merit. Equal proportions of bolted flour and middling, or shorts, will make a fine bread.
Next to wheat, as food grains, come rye and barley. Barley, tho rich in nitrogenous matter, is deficient in true gluten, and must therefore be mixed with either wheat or rye to make good bread. Rye contains more saccharine than does either wheat or barley, and its nitrogenous matter is closely allied to casein, making it an admirable food.
Oats as a food can be considered as such only during cold weather, or in the northern clime, but even then it must be combined with enough vegetables or fruits to eliminate its heating properties. Combined with other grains, it serves a good purpose in its own season. Oatmeal porridge, unless cooked in a double boiler for from five to seven hours, is practically indigestible and exceedingly harmful to children.