same may be said of "soured-batter" hot cakes. Cooking
changes conditions to a certain extent, but does not rem-
edy the evil. The human stomach is not a fitting recep-
tacle for such ferment, it having passed beyond that stage
eons ago.
Baking powders, as a rule, are not blessed with purity,
and most of their effervescing properties are due to the
presence of alum and ammonia, both highly injurious to
the system. Pure baking powder is composed of tartaric
acid and bicarbonate of soda, and the mixture of these
two chemicals forms rochelle salts. The habitual use of
bread made with this agent, tho it might be termed medi-
cated, is very unhealthful, producing dyspepsia, and vari-
ous stomach ailments.
''Sour-milk-and-soda" may be classed with the objec-
tionable methods of bread-making. It is almost impossible
to judge the correct quantity of each article to use, and
an excess of either will result in a disordered stomach.
Flour should be kept dry, and the least dampness will
affect it. Bread made with milk will be whiter and better
than that made with water. The milk should be boiled,
not heated, and not allowed to get below lukewarm tem-
perature. Milk bread needs little or no shortening, and
less flour is required than when water is used. An earthen
vessel should be used in preference to wood or tin, as it
can be kept cleaner and will preserve the temperature of
the ''sponge" better.
Salt rising bread is highly recommended, but it requires
some practice to make good wholesome bread.
Potato bread may be used with safety, providing pota-
toes are of a mealy kind and equal quantities of milk and
hot water are used, adding one tablespoonful of sugar to
every one-fourth teaspoonful of salt, making it all into
thin batter, allowing it to stand in a warm place for an
hour before turning it into a sponge cake batter. To four
medium-sized potatoes one tablespoonful sugar.^
We used to make a very fine bread by mixing seconds
with middling or shorts, and with a vegetable or a fruit
in season had greater endurance and a happier time than
all the daintily and scientifically prepared foods could sug-
gest.
12
BREAD.
PROMOTIVE BREAD.
Grind up* three-quarters of a pound of seeded raisins,
one-quarter of a pound of figs, with three tablespoonfuls
of flaxseed; add two pounds of coarse flour✪ Promotive Bread and mix and
bake in same manner as unfermented bread. Use fresh
when quick relief is desired, otherwise stale bread is ad-
vised. Slice it into one-half-inch slices and expose to the
sun before putting into bread box. For constipation trou-
bles, very good. Do not use this bread during periods or
their consequence.
UNFERMENTED WHOLE- WHEAT BREAD. ✪ Unfermented Whole-Wheat Bread
Page 5 · 2 recipe records on this page
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
same may be said of "soured-batter" hot cakes. Cooking changes conditions to a certain extent, but does not remedy the evil. The human stomach is not a fitting receptacle for such ferment, it having passed beyond that stage eons ago.
Baking powders, as a rule, are not blessed with purity, and most of their effervescing properties are due to the presence of alum and ammonia, both highly injurious to the system. Pure baking powder is composed of tartaric acid and bicarbonate of soda, and the mixture of these two chemicals forms rochelle salts. The habitual use of bread made with this agent, tho it might be termed medicated, is very unhealthful, producing dyspepsia, and various stomach ailments.
''Sour-milk-and-soda" may be classed with the objectionable methods of bread-making. It is almost impossible to judge the correct quantity of each article to use, and an excess of either will result in a disordered stomach.
Flour should be kept dry, and the least dampness will affect it. Bread made with milk will be whiter and better than that made with water. The milk should be boiled, not heated, and not allowed to get below lukewarm temperature. Milk bread needs little or no shortening, and less flour is required than when water is used. An earthen vessel should be used in preference to wood or tin, as it can be kept cleaner and will preserve the temperature of the ''sponge" better.
Salt rising bread is highly recommended, but it requires some practice to make good wholesome bread.
Potato bread may be used with safety, providing potatoes are of a mealy kind and equal quantities of milk and hot water are used, adding one tablespoonful of sugar to every one-fourth teaspoonful of salt, making it all into thin batter, allowing it to stand in a warm place for an hour before turning it into a sponge cake batter. To four medium-sized potatoes one tablespoonful sugar.^
We used to make a very fine bread by mixing seconds with middling or shorts, and with a vegetable or a fruit in season had greater endurance and a happier time than all the daintily and scientifically prepared foods could suggest.
BREAD.
PROMOTIVE BREAD.
Grind up* three-quarters of a pound of seeded raisins, one-quarter of a pound of figs, with three tablespoonfuls of flaxseed; add two pounds of coarse flour and mix and bake in same manner as unfermented bread. Use fresh when quick relief is desired, otherwise stale bread is advised. Slice it into one-half-inch slices and expose to the sun before putting into bread box. For constipation troubles, very good. Do not use this bread during periods or their consequence.
UNFERMENTED WHOLE- WHEAT BREAD.
Records on this page
Promotive BreadUnfermented Whole-Wheat Bread