Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1909-03-11
HYGIENIC COOKERY
80 YEARS AGO
Lillian N1aSovl,

Lillian Mason.
In studying both old and new meth
DDS, am much Interested to find In
book published in 1855 entitled "Hyd-
ropathc Cook Book by Il. 7. Trail NJ.
D., the following In the Introduction,
as the general tendency has been to add
wastefulness to fashion during the
last nifty years, the quotation Will be
somewhat mild on the folics Of waste
fulness.
when the women Of our country can
be made to understand clearly and cor
rectly the relations of food to health.
they will rcpudiate all such complete
Housekcepers" and domestic Guides
as the books | have alluded to. Ana
when our mothers are fully aware OF
the intimate connection bet ween the
health and proper development OF their
offspring. and their own dietctic habits,
they will study rather to avoid all sea
sonings. than to minge many; they Will
seek purity Of material and simplicity OF
preparation. instead of compromising
their lishes after the most ridiculous
fl shions. and the most unnatural
tastes"
The following recipes are from inns
book which contains much OF exception
ally strong philosophy and good sense
In many points tie author was far
ahead of even present practices In diet
OATMEAL CAKE.
slix fine oatmeal into stiff oouEh-
with niik-warin water; roll 1t to the
,hinncss almost Of wafer, bake on a
g-idde or iron plate placed over SLOW
fire for three or four minutes; theh
place it on edge before the fire to hard
on, This will he good for months. II Kept
in dry place. Like Wheaineal or haru
crackers. IT Ia an excellent article to ex-
ercise too sedentary teeth upon.
WEDDING CAKE
Take one pound of well-boied wheaton
grits. half Il pound of flour. one cocoanut
grated, ono quarter Of a pound of black
currants one quarter Of pound of
powdered sugar. one pint of olive oil or
sweet cream snd eight eggs Mix the
erits we'll with the cocoanut and fruits;
add gradually the eggs we'll beaten
| and the -four sugar and oil or cream
Knead the whole thoroughly to a stiff
dough. adding oa-milk II too dry, and
more -four If too moist and bake in a
|
The good doctors remarks concerning
bakers pics seem rather radical and
were lie here present 1t would be a
! pleasure to show him some really Eooo
pies made by many bakers Of today
! However. tbs the opinion OF one VINO
was seemingly we'll versed at his date
OF writing. even If rather severe.
The use OF some aids now said to be
|
effect. Is question Of some present
concern and, under the pure food laws
will no doubt soon be so regulated as To
be either abolished or made harmless
Here is what the doctor wrote over hft!
years ago:
PIES AND PCDDINGS."
"As usually made. pastry Is one o.
the worst denominations of modern cook
cry: can hardly conceive of any Trims
more ind,gestible than the crust OF
| bakers pie Still. ag reat variety o.
pies can be made. which are as delicious
! as any one ought to eat and with are
but slight departure from the use O.
bread. fruit and sugar. on physiological
principles
PIE CRUST
Tho crust for pies and tarts may be
made comparatively wholesome IN 6
variety Of ways Any kind Of -four OF
meal, or various admiXtures of them
may he wet with water and shortened
with sweet cream: or the -four or mea
may he wet with milk and shortened
with olive oil. The succeeding recipes
viii he a sufficient guide.
"WHEAT-MEAL PIE CRUST
"Dilute sweet cream with ltu'
water. work the meal into 1t until {
stiff dough is formed, and roll 1t out t
the desired thickness.
"WIIEAT AND POTATO CRUST.
Mix equal parts OF fine wheaton f'ou
and potato -four. or of good mealy pota
toes. boiled, peeled and mashed will
sweet milk; and shorten with olive oil
MEAL AND FLOUR CRUST.
Take equal parts OF Graham and An
-four, and wet into dough with diluted
sweet cream.
RAISED PIE CRUST.
Mix with half pint OF sour mill
either fine or coarse flour, or equa
parts Of both. to make thick batter
then add half a teaspoonful OF bicar
Donate Of soda. previously dissolved
and stir in four enough to form tn
dough or paste. as rapidly as possible.
This Is not az wholesome as the pre-
eeding kinds.
Tho cream or olive oil shortening ar
very attractive to consider, but most q
Us to-day will have to bs content wit
refined cotton seed oil or cleanmarga
rine until cream and olive oil are les
costly or our income Increases. III
above recipes. however. although pre-
pared so long ago, seem especially valu
able for present study and sight varl
atoms to meet individual tastes.
THE SCANDAL
MN