Vegetable Diet: As Sanctioned by Medical Men, and by Experience in All Ages: Including a System of Vegetable Cookery

Receipt 3. Let us now proceed to common fermented bread: RECEIPT 7.--Wheat meal, six pounds; good yeast, a teacup full; and a sufficient quantity of pure water. Knead thoroughly. Bake it in small loaves, unless you have a very strong heat. RECEIPT 8.--Another way: Wheat meal, six quarts; molasses and yeast, each a teacup full. Mould into loaves half the thickness you mean they shall be after they are baked. Place them in the pans, in a temperature which will cause a moderate fermentation. When risen enough, place them in the oven. A strong heat is required. RECEIPT 9.--Rye bread may be made in a similar way. It must, however, be well kneaded, to secure an intimate mixture with the yeast. Does not require quite so strong a heat as the former. RECEIPT 10.--Oat meal bread may be prepared by mixing good kiln dried oat meal, a little salt and warm water, and a spoonful of yeast. Beat till it is quite smooth, and rather a thick batter; cover and let it stand to rise; then bake it on a hot iron plate, or on a bake stove. Be careful not to burn it. RECEIPT 11.--Barley, or black bread, as it is called in Europe, makes a wholesome article of food. It may be fermented or unfermented. RECEIPT 12.--Corn bread is sometimes made thus: Six pints meal, four pints water, one spoonful of salt; mix well, and bake in oblong rolls two inches thick. Bake in a hot oven. It should be added to this division of my subject, that in baking bread sweet oil may be used (a vegetable oil) as a substitute for animal oil, to prevent the bread from adhering too closely. Or you may sift a quantity of Indian meal into the pans. If you use sweet, or olive oil, be sure to get that which is not rancid. Much of the olive oil of the shops is unfit to be used. DIVISION II.--WHOLE GRAINS. Some have maintained that since man is made to live on grain, fruits, etc., and since the most perfect mastication is