New-York tribune., 1897-11-01
THE MUCH-ABUSED POTATO
MISS SARA FRANCES HALL TELLS HEE
IDEAS ON DIET AND COOKING.
FRYING is HER PET AvERsIoN-How TO MAXI
WHOLESOME BREAD-A FAMILY RESTORED
TO HEALTH BY AN EARNEST wo-
MANS CULINARY EXPERIMENTS

Ill
One of the most enthusiastic members Of the Newl
York Household Economic Association is Miss Sarf
Frances Hail. who is librarian of the society," Sht
is the daughter OF Or. Edwards Hall, of II East
olhty-sxth-st She has pronounced Ideas fam@
lily diet in its relation to health She says:
This subject OF diet presented itself to me NATL
uraNy as a home woman. and have only takeH
up the subject from simple home standpoint Id
the first place ii devoved upon me about two yearSt
ago to take the helm Of our domestic shipl
and determined to make a good navigator OF myI
self To do this l must learn the location OF aL
shoals and rocks. To begin with, were all I'D
| concluded die; responsible. | consulted phyIl
sicians to learn where l could go in New-York tcl
learn about the effects OF all elements Of popuaH
foods upon the organs OF the body. was told
to take course OF medicine but seriously object4
ed to this. Finally went 10 Philadelphia and tooh;
a course OF study under a popular cooking school,
teacher In that city. Then put my theories intd{
execution and in the last years ] have cured
In my own family fJur invallds. each with q
special disease that had haffled medical science.
Two Of the cases were dyspepsia one was rheu-s
matism and the fourth was kidney trouble.
FOE TO BUTTER.
"'What some OF my notlons?' never aiiovS
butter TO be used in cooking. never permit ordi-I
nary bread to be placed the table l never allowI
potatoes but once day. and then only those
that have been cooked twice. except baked po-|
tatoes, which all right. l never allow any5
frying as 1t Is usually done. and a particle OF!
lard ever comes into the house My friends smilsI
at my fad as they call it, but have proved itsI
practical value. think.
"'What article Of regular diet is most often in,-I
properly prepared" Potatoes. by all means wheuI
boiled they indgestble. and when fried inI
grease they still worse.
II allow my family to have meat just once a|
day, at dinner. never permit pastry nor anything
with cooked butter in II the table. even|
cake This, Of course. limits the menu to sponge
cake. Butter cooked develops acid that i0
detrimental to digestion. For cooking purposes 3
use tried-out beef suet. mixed with vegetable oil
which have sent to me from the West Potatoes
or anything that Is TO be cooked such people
generally fry can be dropped into the smoking
fat and scared at once over the surface. This
prevents the croquette whatever II may be from
soaking up the fat believe in green salad for
almost every meal and pure salad oil Is very de-.
srabe. I make the dressing Of six parts Of oil to
one OF vinegar. Nothing is better for the system
than the green salad.
DANGER IN ORDINARY BREAD.
"one Of the worst things We eat Is white bread.
II clogs the system and causes no end OF trouble.
solved the bread problem. too. although It took
me every day for three weeks to experiment before
/ produced what deemed TO be both pala table and
heathful. The bread eat ordinarily has had
all the nourshing properties carefully eliminated
from the -four. and the bread made from the
natural ground wheat is very unpalatabe. Graham
bread contains the scratchy qualities OF the wheat
The first thing did was to have the natural
experiment I established satisfactory plan,
which can explain 10 you thus:
RECIPE FOR EREAD.
IT first place one teaspoonful OF salt in a bowl
and add one teaspoonful OF butter and one-half
pint of boiling water. To this add one-half pint
OF cold milk and one-half yeast cake dissolved IN
two teaspoonfus OF warm water. After stirring
these ingredients well, sift In enough nour 10
make dough tha. can be kneaded. | knead THIS
ON a board for ten minutes and then set It away
in warm place. temperature 20 10 % uss's. ',,
Fahrenheit 10 rise double its bulk. This VIII re-
ouira nearly three hours After this knead into
two loaves that are ten inches long TWO inchss
deep and thre inches wide bree amq DIAGONAL gashes
in rhe top of each loaf and place IN me saine iS
perature before should beS rise 10 no as degrees
Fahrenheit These small loayes should oake IN
about thirty minutes.
INCIDENTAL DISCOVERIES.
..In nv experimenting / learned great many
things one was that bread should not rise over
rioh, Another was that warmed -four rises more
quickly. II crust forms on top when rising -
because the loaf has not been kept warm enough
II Tho loaf is left 10 rise longer time than -
necessary il gets dry and husky on the second gay
and is full OF large. coarse holes' Inc sashe' INV"
the gas to escape. a.. s,,os,,o sc,ent,st
and the discoveries awaiting her are 700 Hia,ns -
he told OF course you understand my ,,,as
die, are only for people who live inactive nVes' ~
~ neonl Who exercise great deal and are per
fectIy we'll they can eat anything nas OF coou,9
stones 90 eens ee,eve 70 i've @ BY the same and AZ
low the active ones 10 set the pdOe io' '"''
usually the case"