The Hygienic Cook Book by John Harvey Kellogg

Author:John Harvey Kellogg
Language: eng
Format: epub
Publisher: Andrews McMeel Publishing

PASTRY

Pie is a word which to the dyspeptic is a synonym for every pang and torment of indigestion. This fearful significance, however, is not due to any inherent evil in the article itself, but rather to its various usual concomitants which are added by the cook under the name of shortening, flavoring, etc. But pies made according to the methods we shall recommend are wholly harmless, even to the poor victims of weak stomachs and impaired digestion. The chief mischief-making element of the ordinary pie is the crust, which is usually a conglomerate mixture of a very small quantity of superfine flour with lard in abundance, and sometimes with the addition of sour milk, soda, saleratus, etc. Such a compound might very justly inspire dread in the stoutest stomach, to say nothing of a diseased one.

But the contents of pies are usually by no means free from objection. The spices and various condiments, together with the large quantities of sugar employed, are entirely inimical to health. All of these may be wisely discarded, and that without any loss of palatable qualities, and a great increase of nutritive value. The natural flavor of our native fruits is quite sufficient when presented in shape to be appreciated; and for sweetening, we have the various kinds of sweet fruits, as sweet apples, dates, raisins, figs, etc. By combination of various foreign and domestic fruits, as great a variety of healthful and palatable pies may be made as could be desired.

No one need entertain the slightest apprehensions regarding the healthfullness of pies made according to the following recipes.

Oatmeal Pie Crust.

Scald two parts of oatmeal with one part of hot water. Roll thin. It bakes very quickly, so that fruit which requires much cooking must be cooked before making into the pie. This remark, however, applies only to pies which are baked with an upper crust. This crust is very tender, and possesses all the desirable qualities of shortened pie crusts, with none of their deleterious properties.

Potato Pie Crust.

Boil one quart dry, mealy potatoes. The moment they are done, mash them, and sift through a colander. Rub them evenly through two cups of graham flour in the same manner as the shortening in common pie crust. Have ready one cup corn meal; pour over it one and one-third cups boiling water, stirring it till all the meal is wet, then add it to the potatoes and flour, mixing only until thoroughly incorporated together. No more flour should be added. The molding board should be well covered with dry flour, however, as it is slightly difficult to roll out. It should be rolled very thin, and bake in a moderate oven.

NOTE.—It is very essential that the above conditions should all be complied with. Bear in mind that the potatoes must be hot, and mixed immediately with the flour; the water be poured, while boiling, upon the corn meal, and the whole mixed together very quickly, and baked immediately. Inattention to any of these requisites will be quite apt to insure a failure.

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