How to Use Graham Flour.
By M. D. Amadon
A SISTER in Michigan wishing some knowledge in the use of Graham flour, or wheat meal, has asked me for information. Thinking perhaps others might derive some little light on this subject, from what I may say, I venture to give it through the Review. I do not profess much skill in this branch of cookery, and therefore may not impart a very perfect knowledge of it, but simply give some suggestions which are useful and good. The old adage, ‑Practice makes perfect,‑ will apply well here if any where; so any one who has never used Graham flour need not despair at a failure on the first attempt. We have used it in our family for several years, and can safely recommend it as healthful, economical, and palatable. Perhaps some who read this may not know what is meant by the term, Graham flour. It is simply this: Wheat ground without bolting, and is used, bran and all, without sifting. Mr. Sylvester Graham, some years since, originated this healthful article of diet. It should not be ground fine, as in that case bread cannot be made as light. This flour is converted into puddings, crackers, biscuits, cakes, leavened and unleavened bread, or may be cooked in every way as fine flour. Pancakes are nice raised with yeast like buckwheat. The most common mode of use with us is leavened and unleavened bread, and puddings; and I will say here, that to be without some one of these articles on our table is an uncommon occurrence; in fact, nothing could fill their place as articles of diet. With us, Graham flour is the rule, and fine flour the exception. Leavened Graham bread is also very nice, though not considered so healthy as unleavened. It is made the same as with fine flour yeast bread, excepting to be stirred instead of kneaded. I add molasses or sugar, which improves it. It should rise the third time, and not be stirred too stiff, or it will be dry. When light, bake about an hour. This kind of bread we use as common as some do fine-flour bread. Perhaps some would think of this somewhat as the man did the first time he tasted of a Rye and Indian loaf, that it was mixed with gravel stones; but when made good and light, a healthy appetite will relish it. And here comes to mind the couplet so common to all, ‑If at first you do not succeed,
Try, try, again.‑ Do not give up and condemn your flour if you do not succeed so well at first. It is certainly more healthy, and often adds much to variety on the table. To make unleavened bread, or cakes, I offer a recipe given in the "Laws of Life," which is my mode exactly. To make these, requires more skill than any other part of cookery I know of. A woman who can make nice, light, brown cakes, from Graham flour and cold water, any one would call a good cook. Doubtless many will think and say, this cannot be done, but hundreds will testify that it has been done, and they are good enough for a king. To do this, stir into cold water your wheat meal till a batter is formed a little stiffer than pancakes; I add a little salt, though this is not in the original recipe. This batter is put into baking-irons, holding as much as a large pastry spoon. These irons may be had at the Review Office; or patty tins will do, though not so good. Heat the irons hot upon the top of the stove, and fill them full of batter. Have your oven heated very hot, though not so hot as to immediately burn your cakes. They will bear a strong heat, and their lightness depends upon the heat of the oven when they are first placed in it. In baking cakes on two sets of the irons at a time, I place one upon the top slide and one upon the bottom slide, unless the top slide will hold both. Let them remain till they are brown, or from five to ten minutes, then change them and let the others brown, then place both on the bottom slide and bake about twenty minutes longer, and they are ready for the table. They should rise as high again as the iron, while baking. These are much nicer than any cakes made of cream, and considered by far the healthiest. Many people, it is true, have been so accustomed to fine flour bread, rich cakes, and pastry, that they call such bread insipid. See Num. xxi, 5. We can only think that such have depraved appetites, which with a little discipline might in time be brought to relish unleavened bread. Our appetites have, no doubt, by an intemperate course of diet, become unnatural, and crave unhealthy food, but in this time, when sickness and death are so common, do we not do well to take care of our health, even at the sacrifice of what may taste nice? To make Graham flour puddings, you have only to substitute wheat meal in place of Indian meal, as for Indian pudding, and you have it. I do not make it as thick, however, and boil it about half an hour, or more. This is nice with fruit stirred in after cooking, such as dried cherries, plums, raisins, or dates, then moulded into cups and eaten with cream. It excels corn starch pudding. Those who look with doubt upon the virtues of Graham flour, need only to try it thoroughly to be persuaded of its healthfulness and palatability. I know some who have commenced its use for health's sake, although they had no relish for it at first. I can here speak from experience. But soon the appetite changes and it is eaten with fondness. I also can vouch for its healthfulness, having been troubled with scrofulous humor from childhood. But since adopting a Graham regimen, and the disuse of animal food, it has entirely disappeared, and I enjoy better health than for years. There are other ways for using Graham flour, and I would here refer any who wish for information to Dr.179Trall's and Jackson's Cook Books found at the Review Office. It is certainly for our interest to heed the Heaven-sent admonitions we have received upon points of health, and our diet is one very essential item. We are taught in Scripture to do everything to the glory of God. Then should we not seek for understanding to do this, that the temple of God may be holy, which temple ye are.