Buckwheat should be used sparingly on account of its
heating properties. It will overheat the blood and cause
skin eruptions unless combined with the free use of large
quantities of fruit.
Rice, when unpolished, serves as an excellent article of
food, and combined with fruits and vegetables is equal
in nourishing properties to that of v/heat, providing it is
not swamp-raised. Polished rice, sago, tapioca, arrowroot,
etc., are from 75 to 90 per cent starch and may be used
sparingly when combined with foods of greater value.
Maize, or Indian corn (yellow variety), is rich in car-
bon in the form of oil, and very valuable as food in colcf
climates for generating bodily heat. Little, if any, should
be eaten in summer. Corn meal readily spoils because of
the ease with which the fatty matter undergoes oxidation.
White, or southern, corn contains less oil and may be used
as food at all times of the year, tho with less benefit than
wheat or rye.
The use of yeast in bread-making is not advisable un-
less baking is thoro. The process of fermentation, when
10
not checked by sufficient heat during baking, continues
after the bread has been taken into the stomach, and when
that organ is in a weakened condition great distress is a
result. Statements have been erroneously made that the
yeast plant is destroyed during baking, but if investigation
is made it will be found that the crust is practically the
only portion of a loaf of bread which is entirely free from
ferment. All this may be demonstrated by soaking a
piece of white yeast bread in a cup of warm water for
four hours and noting the changes which take place.
White yeast bread should not be eaten unless it has
been toasted to a golden brown in a moderate oven, but
not on top of the stove. The browning process changes
the starch to dextrin, which is nutritious and easily di-
gested, and also effectively destroys the ferment.
Scientific investigation has shown that the excessive use
of white yeast bread is one of the prime causes of inebri-
ety. As there is a considerable amount of alcohol in this
kind of bread, its use creates a morbid craving for ardent
liquors. This accounts for the reason why many persons
are wedded to white yeast bread like a bibber to the morn-
ing glass. Should those sanctimonious, motherly souls,
working so diligently in the ranks of the Temperance So-
cieties, turn their attention toward the exclusion of meat,
yeast bread and starch foods from the family table, intem-
perance would be a thing of the past.
Our confinement to white bolted flour foods and bake-
wares has driven man to the excessive use of fleshmeats.
Our forefathers used very little or no flesh because they
had wholesome bread, which constituted the *'staf¥ of
life;" they used vegetables in season and made good use
of fruit juices, fermented and unfermented. Give us good
bread and whole-grained foods, eaten in moderate quanti-
ties, and the flesh pots of Egypt will be left behind even
as Israel left a state of bondage.
Hot bread, rolls and biscuits for supper are synonymous
with "midnight visions," delightful sensations in the epi-
gastrium, and timely visits from the family doctor. A
word to the wise is sufficient.
The "sour-dough" method of bread-making should be
decried. It is indelicate, and savors of degeneration. The
11
Page 4
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
Buckwheat should be used sparingly on account of its heating properties. It will overheat the blood and cause skin eruptions unless combined with the free use of large quantities of fruit.
Rice, when unpolished, serves as an excellent article of food, and combined with fruits and vegetables is equal in nourishing properties to that of v/heat, providing it is not swamp-raised. Polished rice, sago, tapioca, arrowroot, etc., are from 75 to 90 per cent starch and may be used sparingly when combined with foods of greater value.
Maize, or Indian corn (yellow variety), is rich in carbon in the form of oil, and very valuable as food in cold climates for generating bodily heat. Little, if any, should be eaten in summer. Corn meal readily spoils because of the ease with which the fatty matter undergoes oxidation. White, or southern, corn contains less oil and may be used as food at all times of the year, tho with less benefit than wheat or rye.
The use of yeast in bread-making is not advisable unless baking is thorough. The process of fermentation, when
not checked by sufficient heat during baking, continues after the bread has been taken into the stomach, and when that organ is in a weakened condition great distress is a result. Statements have been erroneously made that the yeast plant is destroyed during baking, but if investigation is made it will be found that the crust is practically the only portion of a loaf of bread which is entirely free from ferment. All this may be demonstrated by soaking a piece of white yeast bread in a cup of warm water for four hours and noting the changes which take place.
White yeast bread should not be eaten unless it has been toasted to a golden brown in a moderate oven, but not on top of the stove. The browning process changes the starch to dextrin, which is nutritious and easily digested, and also effectively destroys the ferment.
Scientific investigation has shown that the excessive use of white yeast bread is one of the prime causes of inebriety. As there is a considerable amount of alcohol in this kind of bread, its use creates a morbid craving for ardent liquors. This accounts for the reason why many persons are wedded to white yeast bread like a bibber to the morning glass. Should those sanctimonious, motherly souls, working so diligently in the ranks of the Temperance Societies, turn their attention toward the exclusion of meat, yeast bread and starch foods from the family table, intemperance would be a thing of the past.
Our confinement to white bolted flour foods and bakewares has driven man to the excessive use of fleshmeats. Our forefathers used very little or no flesh because they had wholesome bread, which constituted the *"staff of life;" they used vegetables in season and made good use of fruit juices, fermented and unfermented. Give us good bread and whole-grained foods, eaten in moderate quantities, and the flesh pots of Egypt will be left behind even as Israel left a state of bondage.
Hot bread, rolls and biscuits for supper are synonymous with "midnight visions," delightful sensations in the epigastrium, and timely visits from the family doctor. A word to the wise is sufficient.
The "sour-dough" method of bread-making should be decried. It is indelicate, and savors of degeneration. The