“It is a sacred duty for those who cook to learn how to prepare healthful food. Many souls are lost as the result of poor cookery. It takes thought and care to make good bread; but there is more religion in a loaf of good bread than many think.” Counsels on Diet and Foods, 257.
“It is a religious duty for every Christian girl and woman to learn at once to make good, sweet, light bread from unbolted wheat flour. Mothers should take their daughters into the kitchen with them when very young, and teach them the art of cooking.” Ibid., 316.
“Bread is the real staff of life, and therefore every cook should excel in making it.” Ibid., 315.
“Zwieback, or twice-baked bread, is one of the most easily digested and most palatable of foods.” Ibid., 317.
“The loaves should be small, and so thoroughly baked that, as far as possible, the yeast germs shall be destroyed. When hot, or new, raised bread of any kind is difficult of digestion. It should never appear on the table.” Ibid., 316.
“Bread which is two or three days old is more healthful than new bread. Bread dried in the oven is one of the most wholesome articles of diet.” Ibid., 317.
“For use in breadmaking, the superfine white flour is not the best. Its use is neither healthful nor economical. Fine-flour bread is lacking in nutritive elements to be found in bread made from the whole wheat. It is a frequent cause of constipation and other unhealthful conditions.” Ibid., 320.
“All wheat flour is not best for a continuous diet. A mixture of wheat, oatmeal, and rye would be more nutritious than the wheat with the nutrifying properties separated from it.” Ibid., 321.