1 6 THE PHYSICAL CULTUi/E COOK BOOK.
wheat can be eaten with butter, honey, cream
or cream and sugar, though if the taste is not
accustomed to "palate ticklers" of this char-
acter it will be found appetizing without any
addition whatever. If it is desired to make
the dish especially rich, it can be soaked in
milk instead of water over night. If milk can-
not be had, water can be used for boiling in-
stead, though, of course, it will not taste so
palatable.
Now the process which I have described for
preparing wheat can be applied to almost any
of the whole grains, such as corn, barley, rye,
etc., and they will be found very palatable and
very nourishing.
The variety of dishes which can be made
from grains in this way is almost unlimited.
For instance eggs can be poached or prepared
in most any way, and served on boiled wheat
or other grains, and it will be found a very
palatable and nourishing dish. Grains pre-
pared in this way can be added to a salad and
will greatly increase its nourishing and appe-
tizing qualities. It can also be served with
THE PHYSICAL CULTURE COOK BOOK. 1 7
steak and other meats. In fact, a well informed
housekeeper can originate an unlimited variety
of dishes in which boiled whole grains can be
used to great advantage.
In case you should be caught without flour
at any time, bread can be made of any one of
these whole grains by the following process:
Soak the grains over night in water. In the
morning salt✪ Whole Grain Bread and simmer until soft. When
possible put in enough water to cook the grain
to a proper degree of softness without adding
more. When the water has all evaporated and
the grains have become soft, remove from the
stove and place a small quantity at a time in
a jar, and put through the same process re-
quired in mashing potatoes. This will reduce
it t'o a pulpy mass. Now, using gem pans,
place in a hot oven and allow it to remain until
baked through to a proper hardness. Serve
with butter or as ordinary bread. In preparing
this be careful to see that the grain has been
cooked to a proper degree of softness, as other-
wise it will not macerate sufficiently.
Foods of this character are not only the
1 8 THE PHYSICAL CULTURE COOK BOOK.
cheapest, but the most wholesome, the most
nourishing and about the most easily digested.
Furthermore, if actual nourishment is needed
and if the taste has not been deadened by
strong condiments or sauces, there is nothing
that tastes more delicious.
CHAPTER III.
SPECIAL INSTRUCTIONS.
The following comments must be given
special attention by all who make any use of
the recipes found in this book. We do not
use pepper in any of our recipes. If so accus-
tomed to the use of this particular condiment
that no dish is appetizing when omitted, it can
be added wherever desired. One hygienist
suggests that where pepper is absolutely nec-
essary take a small piece of red pepper, a
quarter or half of an inch square, and place
it in the food. After this pepper has remained
for awhile it can be removed and the food will
then be seasoned without any part of the pep-
per remaining.
Wherever flour is mentioned, the reader
will please understand that we mean whole-
wheat flour. Please give particular attention
to this.
Frequently through the book you will find
the word "fry" mentioned. Please distinctly
20 THE PHYSICAL CULTURE COOK BOOK.
Page 3 · 1 recipe record on this page
Presented as published in 1901. 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
wheat can be eaten with butter, honey, cream or cream and sugar, though if the taste is not accustomed to "palate ticklers" of this character it will be found appetizing without any addition whatever. If it is desired to make the dish especially rich, it can be soaked in milk instead of water over night. If milk cannot be had, water can be used for boiling instead, though, of course, it will not taste so palatable.
Now the process which I have described for preparing wheat can be applied to almost any of the whole grains, such as corn, barley, rye, etc., and they will be found very palatable and very nourishing.
The variety of dishes which can be made from grains in this way is almost unlimited. For instance eggs can be poached or prepared in most any way, and served on boiled wheat or other grains, and it will be found a very palatable and nourishing dish. Grains prepared in this way can be added to a salad and will greatly increase its nourishing and appetizing qualities. It can also be served with
steak and other meats. In fact, a well informed housekeeper can originate an unlimited variety of dishes in which boiled whole grains can be used to great advantage.
In case you should be caught without flour at any time, bread can be made of any one of these whole grains by the following process:
Soak the grains over night in water. In the morning salt and simmer until soft. When possible put in enough water to cook the grain to a proper degree of softness without adding more. When the water has all evaporated and the grains have become soft, remove from the stove and place a small quantity at a time in a jar, and put through the same process required in mashing potatoes. This will reduce it to a pulpy mass. Now, using gem pans, place in a hot oven and allow it to remain until baked through to a proper hardness. Serve with butter or as ordinary bread. In preparing this be careful to see that the grain has been cooked to a proper degree of softness, as otherwise it will not macerate sufficiently.
Foods of this character are not only the
cheapest, but the most wholesome, the most nourishing and about the most easily digested. Furthermore, if actual nourishment is needed and if the taste has not been deadened by strong condiments or sauces, there is nothing that tastes more delicious.
CHAPTER III.
SPECIAL INSTRUCTIONS.
The following comments must be given special attention by all who make any use of the recipes found in this book. We do not use pepper in any of our recipes. If so accustomed to the use of this particular condiment that no dish is appetizing when omitted, it can be added wherever desired. One hygienist suggests that where pepper is absolutely necessary take a small piece of red pepper, a quarter or half of an inch square, and place it in the food. After this pepper has remained for awhile it can be removed and the food will then be seasoned without any part of the pepper remaining.
Wherever flour is mentioned, the reader will please understand that we mean wholewheat flour. Please give particular attention to this.
Frequently through the book you will find the word "fry" mentioned. Please distinctly
Records on this page
Whole Grain Bread