New-York tribune., 1902-03-19
HOUSEWIVES AND DRINK.
THE TEMPERANCE QUESTION,
SAYS A WOMAN

In the hands OF the housewives Of the land lies
the solution Of the temperance question 1t is pos
of them so order prepare the foods for
their that their families and guests will have
craving for liquor stmulants OF any kind.
This principle. studied out would quickly settle the
Sunday closing debate" These statements were
made yesterday by Dr. Carolyn Gesel, who is CIV
ing series of lectures on vegetarian cookery in the
Metropolitan Lyceum. No 3lS West Fifty-ninth-st.
DR. Geise is of the many lecturers in all parts
Of the world who under the direction of the Inter-
national Health Association are promulgating theo
ries of hygienic living in food. dress, etc. In her
audience yesterday large number of members
of the Second Advent churches Of this city, who
hold the strict observance of the laws OF Vege-
tarianism among their tenets.
Perhaps it was because so many toothsome dishes
have been sacrificed for the faith that general
sigh was heard yesterday when DIR. Geisel added
still others the list of contrabands. All
mixtures of sugar, she said. should be used
seldom possible.
You don't mean to bar out chocolate creams,
do you?'' broke in a member Of the class Nor
ice cream and ces?' demanded another. When the
lecturer replied that all such daintes ought TO be
banished from the land there was open rebellion
and not until she caused general laugh by saying
that if they must eat ice cream and ices 1t would
be well boil them half hour first, was cheer
fulness restored There no compromise re-
garding the chocolates.
Every bit OF food that goes into the stomach
DR.. Geisel said must be raised TO temperature OF
work the stove and not reduce the stomach
a Of inactivity with ice. To a member VINO
suggested that ices are warmed IN the mouth py
sensible people, the speaker replied that in that
it Is question OF abusing the saliVary gahus
instead of the stomach. II ice cream must be eaten
said Dr. Geisel eat it alone. Do not accompany II
with cake bread. The frequency Of bright 5 dis
ease other kidney disorders she attrlou'eu u
excessive use of cane sugar
'Fermented Breads" was the SUBJECT OF lie ie
ure During its course a trained assistant mace
yeast and fruit bread, and many interesting ia0''
relating to the topic developed
Dr. GeiseI decried the common use OF fermeh'eo
! breads and deplored the fact that aerated khius
are not likely to he substituted for them AS simple
! tests Of -four she mentioned the color and weisht
! Yellow -four not that with a white or oiu'sh
! tinge. should be selected. A dry. hght houi -
best for bread No salt sugar or shorte iio sIG,
be used and better than milk for s nTafV
If the bread mixture becomes chilled II Is Is PPteS
should he at temperature between 100 degrees anu
hand, the baker can Judge me ~ ne eoSr When il
Ny putting into it teaspoontnl OF f no hread II il
towns in one minute it is right & for rolls % Sboroueblv
- HSElne 'ie me dates raisins or other fruit that
be used Then knead re IN {ne h G' esson s5 we're
rot chopped because the appearance OF T 5 tbe
when sliced IS better if they are mo- ] fhe bread
dates must be washed and VIII o. G"''P, me nrnst of
rhoud be made very stift WIN nGul i,,fI,f N'"7
'rsaG tonc th recipes given the following:
GRAHAM BREAp.
Make p spopre Of white flour, ore pint Of luke
| warm watec. one tablespoonful 81 sugar and one
laf cupful ot liquid yeast one-holf piece OF com
! dressed cast Beat Vigorously for ten minutes.
t,,rn into g, warm bread bowl and ALLOW Il To staha
over night warm place. In tne l'"Il'Ir i ~ -
Il IS risen add enough t"uf 20 E'T" 80 EsIr hour or
until the mass is entirely smooth SsS II IL 10 rs -
| again and t@cu IT into the pans ana "''o" II
| to rise again.
| WHOLE WHEAT BREAD.
| In making whole wheat bread two-thirds whole
| wheat aour and ono-third white Aour should ne
! used Set a sponge OF pint of lu<o"arm water
ON. "a spoonful Of and oHS-ha. cHPfuI OF
Yeast Add the onc-third Of white -four leaving the
| tvyo-tirds Of wheat -four FOR ,hc dough Proceed
| as IN the above recipe In adding the wheat flour
eiF q tightly into Tho batter Il may 30 necessary
10 add a little -four tor the same amount OF
!iqGiu, a, N.,-r,,,, hotter oven IL required
| the start for whole wheat bread and graham oread
| than for white uread.
| FRUIT BREAD-DATES
| TWO cupfuIs Of clean seeded dates Make the
sponge as in the previous directions. In making up
| the dough knead the dates In with the flour Care
should be taken that the dates are well distrioAed
! through the dough
! FRENCH ROLLS.
scaId one pint Of milk milk and cream mixed;
,yben lukevarrn add the oue-half cupful Of yeast
and one tablespoonful OF sugar, and one teaspoon
! ful Of salt add sfted -four enough 20 make good
| dough Knead for twenty thirty minutes on a
| board Set 20 rise In a warm place. or In a well
| covered dish wrapped in a blanket .
! When very light remove from the d!sh ana kheau
until the dough is smooth again the1 ron out ani
! cut in sizes or shapes desired tIdCt III WI
creased tins not too close together. set IN warm
| place and cover until light Bake in moderately
| hot oven for thirty forty minutes