the white in a separate dish to a stiff froth. Add to the yolk, one half
a cupful of rather thin sweet cream and one cupful of skim milk. Beat
the egg, cream, and milk together until perfectly mingled and foamy with
air bubbles; then add, gradually, beating well at the same time, one
pint of wheat berry flour. Continue the beating vigorously and without
interruption for eight or ten minutes; then stir in, lightly, the white
of the egg. Do not beat again after the white of the egg is added, but
turn at once into heated, shallow irons, and bake for an hour in a
moderately quick oven. If properly made and carefully baked, these puffs
will be of a fine, even texture throughout, and as light as bread raised
by fermentation.
WHOLE-WHEAT PUFFS NO. 2.--Make a batter by beating together until
perfectly smooth the yolk of one egg, one and one half cups of new or
unskimmed milk, and one pint of whole-wheat flour. Place the dish
containing it directly upon ice, and leave for an hour or longer. The
bread may be prepared and left on the ice over night, if desired for
breakfast. When ready to bake the puffs, whip the white of the egg to a
stiff froth, and after vigorously beating the batter for ten minutes,
stir in lightly the white of the egg; turn at once into heated irons,
and bake. If preferred, one third white flour and two thirds sifted
Graham flour may be used in the place of the wheat berry flour.
WHOLE-WHEAT PUFFS NO. 3.--Take one cupful of sweet cream
(twelve-hour cream), one half cupful of soft ice water, and two slightly
rounded cupfuls of wheat berry flour. Beat the material well together,
and set the dish containing it on ice for an hour or more before using.
When ready to bake, beat the mixture vigorously for ten minutes, then
turn into heated iron cups (shallow ones are best), and bake for about
an hour in a quick oven.
GRAHAM PUFFS.--Beat together vigorously until full of air bubbles,
one pint of unskimmed milk, the yolk of one egg, and one pint and three
or four tablespoonfuls of Graham flour, added a little at a time. When
the mixture is light and foamy throughout, stir in lightly and evenly
the white of the egg, beaten to a stiff froth; turn into heated irons,
and bake in a rather quick oven. Instead of all Graham, one third white
flour may be used if preferred.
GRAHAM PUFFS NO. 2.--Beat the yolks of two eggs in two cupfuls of
ice water; then add gradually, beating well meantime, three and one
fourth cupfuls of Graham flour. Continue the beating, after all the
flour is added, until the mixture is light and full of air bubbles. Add
last the whites of the eggs, beaten to a stiff froth, and bake at once
in heated irons.
CURRANT PUFFS.--Prepare the puffs as directed in any of the
foregoing recipes with the addition of one cup of Zante currants which
have been well washed, dried, and floured.
GRAHAM GEMS.--Into two cupfuls of unskimmed milk which has been
made very cold by standing on ice, stir gradually, sprinkling it from
the hand, three and one fourth cupfuls of Graham flour. Beat vigorously
for ten minutes or longer, until the batter is perfectly smooth and full
of air bubbles. Turn at once into hissing hot gem irons, and bake in a
hot oven. If preferred, the batter may be prepared, and the dish
containing it placed on ice for an hour or longer; then well beaten and
baked. Graham gems may be made in this manner with soft water instead of
milk, but such, in general, will need a little more flour than when made
with milk. With some ovens, it will be found an advantage in baking
these gems to place them on the upper grate for the first ten minutes or
until the top has been slightly crusted, and then change to the bottom
of the oven for the baking.
CRUSTS.--Beat together very thoroughly one cupful of ice-cold milk,
and one cupful of Graham flour. When very light and full of air bubbles,
turn into hot iron cups, and bake twenty-five or thirty minutes. The
best irons for this purpose are the shallow oblong, or round cups of the
same size at the bottom as at the top. Only a very little batter should
be put in each cup. The quantity given is sufficient for one dozen
crusts.
RYE PUFFS.--Beat together the same as for whole-wheat puffs one
cupful of milk, one tablespoonful of sugar, and the yolk of an egg. Add
one cupful of good rye flour, mixed with one half cupful of Graham
flour, and stir in lastly the well beaten white of the egg. Bake at
once, in heated gem-irons.
RYE PUFFS NO. 2.--Beat together until well mingled one pint of thin
cream and the yolk of one egg. Add gradually, beating meanwhile, four
cups of rye flour. Continue to beat vigorously for ten minutes, then add
the stiffly-beaten white of the egg, and bake in heated irons.
RYE GEMS.--Mix together one cupful of corn meal and one cupful of
rye meal. Stir the mixed meal into one and a half cupfuls of ice water.
Beat the batter vigorously for ten or fifteen minutes, then turn into
hot irons, and bake.
BLUEBERRY GEMS.--To one cupful of rich milk add one tablespoonful
of sugar, and the yolk of an egg. Beat well till full of air bubbles;
then add gradually one cupful of Graham flour, and one cupful of white
flour, or white corn meal. Beat vigorously until light; stir in the
beaten white of the egg, and one cupful of fresh, sound blueberries.
Bake in heated irons, in a moderately quick oven. Chopped or sour apples
may be used in place of the berries.
HOMINY GEMS.--Beat one egg until very light, add to it one
tablespoonful of thick sweet cream, a little salt if desired, and two
cupfuls of cooked hominy (fine). Thin the mixture with one cupful or
less of boiling water until it will form easily, beat well, and bake in
heated irons.
SALLY LUNN GEMS.--Beat together the yolk of one egg, two
tablespoonfuls of sugar, and one cupful of thin, ice-cold, sweet cream.
Add slowly, beating at the same time, one cup and two tablespoonfuls of
sifted Graham flour. Beat vigorously, until full of air bubbles, add the
white of the egg beaten stiffly, and bake in heated irons.
CORN PUFFS.--Mingle the yolk of one egg with one cupful of rich
milk. Add to the liquid one cupful of flour, one-half cupful of fine,
yellow corn meal, and one-fourth cupful of sugar, all of which have
previously been well mixed together. Place the batter on ice for an
hour, or until very cold. Then beat it vigorously five or ten minutes,
till full of air bubbles; stir in lightly the stiffly beaten white of
the egg, and put at once into heated irons. Bake in a moderately quick
oven, thirty or forty minutes.
CORN PUFFS NO. 2.--Scald two cupfuls of fine white corn meal with
boiling water. When cold, add three tablespoonfuls of thin sweet cream,
and the yolk of one egg. Beat well, and stir in lastly the white of the
egg, beaten to a stiff froth. The batter should be sufficiently thin to
drop easily from a spoon, but not thin enough to pour. Bake in heated
irons, in a moderately quick oven.
CORN PUFFS NO. 3.--Take one cupful of cold mashed potato, and one
cupful of milk, rubbed together through a colander to remove all lumps.
Add the yolk of one well beaten, egg, and then stir in slowly, beating
vigorously meantime, one cupful of good corn meal. Lastly, stir in the
white of the egg beaten to a stiff froth, and bake in heated irons, in a
rather quick oven.
CORN PUFFS NO. 4.--Beat together one and one-half cupfuls of
unskimmed milk and the yolks of two eggs, until thoroughly blended. Add
two cupfuls of flour, and one cupful best granular corn meal. Beat the
batter thoroughly; stir in lightly the whites of the eggs, beaten to a
stiff froth, turn into heated irons, and bake.
CORN DODGERS.--Scald one cupful of best granular corn meal, with
which a tablespoonful of sugar has been sifted, with one cup of boiling
milk. Beat until smooth, and drop on a griddle, in cakes about one inch
in thickness, and bake slowly for an hour. Turn when brown.
CORN DODGERS NO. 2.--Mix one tablespoonful of sugar with two cups
best corn meal. Scald with one cup of boiling water. Add rich milk to
make a batter thin enough to drop from a spoon. Lastly, add one egg,
yolk and white beaten separately, and bake on a griddle in the oven from
three fourth of an hour to one hour.
CREAM CORN CAKES.--Into one cup of thin cream stir one and one half
cups of granular corn meal, or enough to make a stiff batter; beat well,
drop into heated irons, and bake.
HOE CAKES.--Scald one pint of white corn meal, with which, if
desired, a tablespoonful of sugar, and one half teaspoonful of salt have
been mixed, with boiling milk, or water enough to make a batter
sufficiently thick not to spread. Drop on a hot griddle, in large or
small cakes, as preferred, about one half inch in thickness. Cook
slowly, and when well browned on the under side, turn over. The cake may
be cooked slowly, until well done throughout, or, as the portion
underneath becomes well browned the first browned crust may be peeled
off with a knife, and the cake again turned. As rapidly as a crust
becomes formed and browned, one may be removed, and the cake turned,
until the whole is all browned. The thin wafer-like crusts are excellent
served with hot milk or cream.
OATMEAL GEMS.--To one cupful of well-cooked oatmeal add one half
cupful of rich milk or thin cream, and the yolk of one egg. Beat all
together thoroughly; then add, continuing to beat, one and one third
cupfuls of Graham flour, and lastly the stiffly beaten white of the egg.
Bake in heated irons. If preferred, one cupful of white flour may be
used in place of the Graham.
SNOW GEMS.--Beat together lightly but thoroughly two parts clean,
freshly fallen, dry snow, and one part best granular corn meal. Turn
into hot gem irons and bake quickly. The snow should not be packed in
measuring, and the bread should be prepared before the snow melts.
POP OVERS.--For the preparation of these, one egg, one cupful of
milk, and one scant cupful of white flour are required. Beat the egg,
yolk and white separately. Add to the yolk, when well beaten, one half
of the milk, and sift in the flour a little at a time, stirring until
the whole is a perfectly smooth paste. Add the remainder of the milk
gradually, beating well until the whole is an absolutely smooth, light
batter about the thickness of cream. Stir in the stiffly beaten white of
the egg, and bake in hot earthen cups or muffin rings, and to prevent
them from sticking, sift flour into the rings after slightly oiling,
afterward turning them upside down to shake off all of the loose flour.
GRANOLA GEMS.--Into three fourths of a cup of rich milk stir one
cup of Granola (prepared by the Sanitarium Food Co.). Drop into heated
irons, and bake for twenty or thirty minutes.
BEAN GEMS.--Prepare the gems in the same manner as for Whole-Wheat
Puffs, using one half cup of milk, one egg, one cup of cooked beans
which have been rubbed through a colander and salted, and one cup and
one tablespoonful of white flour. A little variation in the quantity of
the flour may be necessary, dependent upon the moisture contained in the
beans, although care should be taken to have them quite dry.
BREAKFAST ROLLS.--Sift a pint and a half of Graham flour into a
bowl, and into it stir a cupful of very cold thin cream or unskimmed
milk. Pour the liquid into the flour slowly, a few spoonfuls at a time,
mixing each spoonful to a dough with the flour as fast as poured in.
When all the liquid has been added, gather the fragments of dough
together, knead thoroughly for ten minutes or longer, until perfectly
smooth and elastic. The quantity of flour will vary somewhat with the
quality, but in general, the quantity given will be quite sufficient for
mixing the dough and dusting the board. When well kneaded, divide into
two portions; roll each over and over with the hands, until a long roll
about once inch in diameter is formed; cut this into two-inch lengths,
prick with a fork and place on perforated tins, far enough apart so that
one will not touch another when baking. Each roll should be as smooth
and perfect as possible, and with no dry flour adhering. Bake at once,
or let stand on ice for twenty minutes. The rolls should not be allowed
to stand after forming, unless on ice. From thirty to forty minutes will
be required for baking. When done, spread on the table to cool, but do
not pile one on top of another.
Very nice rolls may be made in the same manner, using for the wetting
ice-cold soft water. They requite a longer kneading, are more crisp, but
less tender than those made with cream.
With some brands of Graham flour the rolls will be much lighter if one
third white flour be used. Whole-wheat flour may be used in place of
Graham, if preferred.
STICKS.--Prepare, and knead the dough the same as for rolls. When
ready to form, roll the dough much smaller; scarcely larger than one's
little finger, and cut into three or four-inch lengths. Bake the same as
rolls, for about twenty minutes.
CREAM GRAHAM RAILS.--To one half cup cold cream add one half cup of
soft ice water. Make into a dough with three cups of Graham flour,
sprinkling in slowly with the hands, beating at the same time, so as to
incorporate as much air as possible, until the dough is too stiff to be
stirred; then knead thoroughly, form into rolls, and bake.
CORN MUSH ROLLS.--Make a dough of one cup of corn meal mush, one
half cup of cream, and two and one half cups of white flour; knead
thoroughly, shape into rolls, and bake.
FRUIT ROLLS.--Prepare the rolls as directed in the recipe for
Breakfast Rolls, and when well kneaded, work into the dough a half
cupful of Zante currants which have been well washed, dried, and
floured. Form the rolls in the usual manner, and bake.
CREAM MUSH ROLLS.--Into a cupful of cold Graham mush beat
thoroughly three tablespoonfuls of thick, sweet cream. Add sufficient
Graham flour to make a rather stiff dough, knead thoroughly, shape into
roils, and bake. Corn meal, farina, and other mushes may be used in the
place of the Graham mush, if preferred.
BEATEN BISCUIT.--Into a quart of whole-wheat flour mix a large cup
of must be very stiff, and rendered soft and pliable by thorough
kneading and afterward pounding with a mallet for at least half an hour
in the following manner: Pound the dough oat flat, and until of the same
thickness throughout; dredge lightly with flour; double the dough over
evenly and pound quickly around the outside, to fasten the edges
together and thus retain the air within the dough. When well worked, the
dough will appear flaky and brittle, and pulling a piece off it quickly
will cause a sharp, snapping sound. Mold into small biscuits, making an
indenture in the center of each with the thumb, prick well with a fork,
and place on perforated sheets, with a space between, and put at once
into the oven. The oven should be of the same temperature as for rolls.
If they are "sad" inside when cold, they were not well baked, as they
should be light and tender. If preferred, use one third white flour,
instead of all whole-wheat. Excellent results are also obtained by
chopping instead of pounding the dough.
CREAM CRISPS.--Make a dough of one cupful of thin cream, and a
little more than three cups of Graham flour. Knead until smooth, then
divide the dough into several pieces, and place in a dish on ice for an
hour, or until ice cold. Roll each piece separately and quickly as thin
as brown paper. Cut with a knife into squares, prick with a fork, and
bake on perforated tins, until lightly browned on both sides.
CREAM CRISPS NO. 2.--Into two and one half cups of cold cream or
rich milk, sprinkle slowly with the hands, beating meanwhile to
incorporate air, four cups of best Graham flour, sifted with one half
cup of granulated sugar. Add flour to knead; about two and one fourth
cups will be required. When well kneaded, divide into several portions,
roll each as thin as a knife blade, cut into squares, prick well with a
fork, and bake.
GRAHAM CRISPS.--Into one half cupful of ice-cold soft water, stir
slowly, so as to incorporate as much air as possible, enough Graham
flour to make a dough stiff enough to knead. A tablespoonful of sugar
may be added to the water before stirring in the flour, if desired.
After kneading fifteen minutes, divide the dough into six portions;
roll each as thin as brown paper, prick with a fork, and bake on
perforated tins, turning often until both sides are a light, even brown.
Break into irregular pieces and serve.
OATMEAL CRISPS.--Make a dough with one cupful of oatmeal porridge
and Graham flour. Knead thoroughly, roll very thin, and bake as directed
for Graham Crisps. A tablespoonful of sugar may be added if desired.
GRAHAM CRACKERS.--Make a dough of one cup of cream and Graham flour
sufficient to make a soft dough. Knead thoroughly, and place on ice for
half an hour; then roll thin, cut into small cakes with a cookie-cutter,
prick with a fork, and bake on floured pans, in a brisk oven. A
tablespoonful of sugar may be added if desired.
FRUIT CRACKERS.--Prepare a dough with one cup of cold sweet cream
and three cups of Graham flour, knead well, and divide into two
portions. Roll each quite thin. Spread one thickly with dates or figs
seeded and chopped; place the other one on top and press together with
the rolling pin. Cut into squares and bake. An additional one fourth of
a cup of flour will doubtless be needed for dusting the board and
kneading.
TABLE TOPICS.
Behind the nutty loaf is the mill wheel; behind the mill is the
wheat field; on the wheat field rests the sunlight; above the sun is
God.--_James Russell Lowell._
Bread forms one of the most important parts of the ration of the
German soldier. In time of peace, the private soldier is supplied
day by day with one pound and nine ounces of bread; when fighting
for the Fatherland, every man is entitled to a free ration of over
two pounds of bread, and field bakery trains and steam ovens for
providing the large amount of bread required, form a recognized part
of the equipment of the German army.
The wandering Arab lives almost entirely upon bread, with a few
dates as a relish.
According to Count Rumford, the Bavarian wood-chopper, one of the
most hardy and hard-working men in the world, receives for his
weekly rations one large loaf of rye bread and a small quantity of
roasted meal. Of the meal he makes an infusion, to which he adds a
little salt, and with the mixture, which he calls burned soup, he
eats his rye bread. No beer, no beef, no other food than that
mentioned, and no drink but water; and yet he can do more work and
enjoys a better digestion and possesses stronger muscles than the
average American or Englishman, with their varied dietary.
The following truthful bit of Scandinavian history well illustrates
the influence of habits of frugality upon national character: "The
Danes were approaching, and one of the Swedish bishops asked how
many men the province of Dalarna could furnish.
"'At least twenty thousand,' was the reply; 'for the old men are
just as strong and brave as the young ones.'
"'But what do they live upon?'
"'Upon bread and water. They take little account of hunger and
thirst, and when corn is lacking, they make their bread out of tree
bark.'
"'Nay,' said the bishop, 'a people who eat tree bark and drink
water, the devil himself could not vanquish!' and neither were they
vanquished. Their progress was one series of triumphs, till they
placed Gustavus Vasa on the throne of Sweden."
The word _biscuit_ embodies the process by which this form of bread
was made from time immemorial down to within the last century. _Bis_
(twice), and _coctus_ (cooked), show that they were twice baked.
Fragments of unfermented bread were discovered in the Swiss
lake-dwellings, which belong to the Neolithic age.
Fermented bread is seldom seen in Northern Europe and Asia except
among the rich or the nobility. At one time, the captain of an
English vessel requested a baker of Gottenburg to bake a large
quantity of loaves of raised bread. The baker refused to undertake
an order of such magnitude, saying it would be quite impossible to
dispose of so much, until the captain agreed to take and pay for it
all.
I made a study of the ancient and indispensable art of bread-making,
consulting such authorities as offered, going back to the primitive
days and first invention of the unleavened kind, and traveling
gradually down in my studies through that accidental souring of the
dough which it is supposed taught the leavening process, and through
the various fermentations thereafter till I came to "good, sweet,
wholesome bread,"--the staff of life. Leaven, which some deemed the
soul of bread, the _spiritus_ which fills its cellular tissues,
which is religiously preserved like the vestal fire,--some precious
bottleful, I suppose, brought over in the Mayflower, did the
business for America, and its influence is still rising, swelling,
spreading in cerulean billows over the land,--this seed I regularly
and faithfully procured from the village, until one morning I forgot
the rules and scalded my yeast; by which accident I discovered that
even this was not indispensable, and I have gladly omitted it ever
since. Neither did I put any soda or other acid or alkali into my
bread. It would seem that I made it according to the recipe which
Marcus Porcius Cato gave about two centuries before Christ: "Make
kneaded bread thus: Wash your hands and trough well. Put the meal
into the trough, add water gradually, and knead it thoroughly. When
you have needed it well, mold it, and bake it under a cover," that
is in a baking kettle.--_Thoreau in Walden._
FRUITS
Of all the articles which enter the list of foods, none are more
wholesome and pleasing than the fruits which nature so abundantly
provides. Their delicate hues and perfect outlines appeal to our sense
of beauty, while their delicious flavors gratify our appetite. Our
markets are supplied with an almost unlimited variety of both native and
tropical fruits, and it might be supposed that they would always appear
upon the daily bill of fare; yet in the majority of homes this is rarely
the case. People are inclined to consider fruit, unless the product of
their own gardens, a luxury too expensive for common use. Many who use a
plentiful supply, never think of placing it upon their tables, unless
cooked. Ripe fruit is a most healthful article of diet when partaken of
at seasonable times; but to eat it, or any other food, between meals, is
a gross breach of the requirements of good digestion.
Fruits contain from seventy-five to ninety-five per cent of water, and a
meager proportion of nitrogenous matter; hence their value as
nutrients, except in a few instances, is rather small; but they supply a
variety of agreeable acids which refresh and give tone to the system,
and their abundant and proper use does much to keep the vital machinery
in good working order.
Aside from the skin and seeds, all fruits consist essentially of two
parts,--the cellulose structure containing the juice, and the juice
itself. The latter is water, with a small proportion of fruit sugar
(from one to twenty per cent in different varieties), and vegetable
acids. These acids are either free, or combined with potash and lime in
the form of acid salts. They are mallic, citric, tartaric, and pectic
acids. The last-named is the jelly-producing principle.
While the juice, as we commonly find it, is readily transformable for
use in the system, the cellular structure of the fruit is not so easily
digested. In some fruits, as the strawberry, grape, and banana, the cell
walls are so delicate as to be easily broken up; but in watermelons,
apples, and oranges, the cells are coarser, and form a larger bulk of
the fruit, hence are less easily digested. As a rule, other points being
equal, the fruits which yield the richest and largest quantity of
juices, and also possess a cellular framework the least perceptible on
mastication, are the most readily digested. A certain amount of waste
matter is an advantage, to give bulk to our food; but persons with weak
stomachs, who cannot eat certain kinds of fruit, are often able to
digest the juice when taken alone.