The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1897-11-28
THE POTATOES FAULTS.
MISS HALL TELLS HER IDEAS ON
DIET AND COOKING.
Fryfng II Her Pet Aversion-Hsw to
Make wholesome Breaa-A Pam
lily Restored TO Health by . Wo-
man's Culinary Experiments.

One OF the most enthusiastic members
Of the New York Household Eeouornic As
sociation Is Miss Sara Frances Hall. VINO
h librarian OF the society. She Is the
daughter Of DR. Edwards Hall, Of Ii East
Gaxty-sixth street. She has pronounced
ideas On family diet IN its relation TO
health. She says.
This subject OF diet presented itself to
me naturally as q home woman, ana
have only taken UP the subject from
simple home standpoint In the hrst place
1t deyolved upon me about two years ago
to take the helm OF our own domestic
ship. and ] determined to make good
navigator OF myself. To do this must
learn the location OF all shoals and rocks.
To begin with. we were all i'll l con-
Guided diet was responsible consulted
physicians 10 learn where could go in
New York to learn about the effects OF
all elements OF popular foods upon the
organs Of the body. ! was told to take
course OF medicine, but / seriously OBJ
jected to this. Finally / went to Phila-
deiphia and took course OF study under
a popular cooking school teacher In that
city. Then / pun my theories into execu-
ton and In the last two years have
cured In my OVID family four invalids,
each with a special disease that had baf-
fed medical science. Two OF the cases
were dyspepsia, one was rheumatism, and
What are some OF my notionsT !
never allow butter to be used In cooking.
] never permit ordinary bread to be placed
on the table. never allow potatoes but
once a day. and then only those that have
been cooked twice. except baked potatoes.
which are all right. / never allow any
Crying as 1t IL usually done. and not
particle OF lard ever comes into the house.
My friends smile at my 'fad.' as they call
u: but I have proved its practical value.
/ think.
What article of regular diet is most
often improperly prepared? Potatoes. by
all means. When boiled they are indi-
gestibie. and when fried In grease they
are still worse.
Il allow my family to have meat Just
once day, at dinner, I never permit
pastry nor anything with cooked butter
In IL on the table, not even cake. This, of
course. limits the menu to sponge cake.
Butter cooked develops an acid that is
detrimental to digestion. For cooking
purposes 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 as people gen.
orally fry can be dropped into the smok-
Ing fat and scared at once over the sur
face. This prevents the croQuette or
whatever 1t may be from soaking up the
Tat. believe In green salad for almost
every meal. and pure salad oil Is very de-
sirable. make the dressing OF six parts
OF oil to one OF vinegar Nothing Is bet
ter for the system than the green salad.
zone OF the worst things we eat Is
white bread. 1t clogs the system and
causes no end OF trouble. solved the
bread problem, too, although II took me
every day for three weeks to experiment
before produced what ! deemed to be
both palatabfe and healthful The bread
we eat ordinarily has had all the nour-
ishing properties carefully eliminated
from the flour. and the bread made from
the natural ground wheat is very unpal-
atable- Graham bread contains the
scratchy qualities of the wheat The first
thing did was to have the natural wheat
ground with -four. After my three weeks
OF experiment ] established a satisfactory
plan, which can explain to you thus:
II first place one teaspoonfui 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
feaspoonfuls or warm water. After stir
ring these ingredients we'll / sift in
enough -four to make a dough that can be
kneaded. / kDead this on a board for ten
minutes, and then set 1t away I'm a warm
place. temperature IS 10 s. degrees Fahr-
enheit. TO rise to double its bulk. This
will require nearly three hours. After
this I knead into two Ioaves that are ten
inches long. two inches deep and three
inches wide. and place in the same tenn
perature as before. II should rise to dou-
BILE its bulk In one-half an hour. The oven
should be ss5 degrees Fahrenheit. These
small loaves should bake In about thirty
minutes.
I'm my experimenting learned a great
many things. One was that bread should
not rise over night. Another was that
warmed -four rises more quickly. II a
crust forms on top when rising IL is be-
cause the loaf has not been kept warm
enough. II the loaf Is left to rise a long
er time than Is necessary. Il gets dry and
husky on the second day and Is fun of
large. coarse holes. The gashes allow The
gas to escape.
Il am q Arm believer In the domestic
scientist, and the discoveries awaiting her
are too many 10 be told. or course Won
understand my rules of diet are only for
people who live inactive lives As for
people who exercise a great deal and are
perfectly well, they can eat anything.
nails or eobhlestones. I do believe Blu. II
Is ridiculous nonsense for delicate people
10 live by the same rule and allow the ae,-
tive ones to get the pace for them. as Il
usually the case"