Suitable Substitutes Provided

Those who were leading out in the health reform movement among Seventh-day Adventists were careful from the first not to advocate the discarding of unwholesome food without giving instruction in the preparation of suitable substitutes. The ladies of the church in Battle Creek, Michigan, were encouraged to make a special study of hygienic cookery and to prepare for publication the results of their investigation and experience. Among those who took part in this pioneer work were Sisters Lockwood, Loughborough, Cornell, Smith, Amadon, Driscall, and Patten. These sisters furnished twenty pages of copy for the first number of “How to Live.” In this early treatise were included many recipes for making bread, both leavened and unleavened, as also for mushes, porridges, pies, and puddings. Instruction was given for properly cooking fruits and vegetables.SHM 107.3

Some who had acquired skill in hygienic cookery wrote helpful articles for the Review and Herald. In one issue of the paper Mrs. Martha Amadon contributed suggestions on the use of graham flour. The adoption of the whole-wheat flour—bran and all—was one of the first reforms generally accepted; and Mrs. Amadon, who had used it for a number of years, was asked for information as to how it should be prepared. Among the suggestive recipes was one for graham gems to be made in baking irons. So important did these gem irons become that they were advertised and carried in stock by the Review and Herald office.SHM 108.1