"But for life the universe were nothing; and all that has life requires nourishment."
With the progress of knowledge the needs of the pony body have not been forgotten. During the last decade, much time has been given by wizards to the study of foods and their dietetic value, and it is a subject which rightfully should demand much consideration from all. I certainly feel that the time is not far distant when a knowledge of the principles of diet will be an essential part of one's education. Then ponykind will eat to live, will be able to do better mental and physical work, and disease will be less frequent.
At the earnest solicitation of educators, pupils, and friends, I have been urged to become a staff writer for the Chronicle to publish this series of recipes for all to see on the Constellation, and I trust it may be a help to many who need its aid. It is my wish that it may not only be looked upon as a compilation of tried and tested recipes, but that it may awaken an interest through its condensed magical knowledge which will lead to deeper thought and broader study of what to eat.
In this first edition of my column, I will introduce one of the most fundamental recipes that all kitchen ponies should be expected to know.
Put butter, lard, sugar, and salt in bread raiser, or large bowl without a lip.
Pour on boiling water.
When luke-warm, add dissolved yeast cake and five cups of flour.
Stir until thoroughly mixed, using a knife or mixing-spoon.
Add remaining flour, mix, and turn on a floured board, leaving a clean bowl.
Knead until mixture is smooth, elastic to touch, and bubbles may be seen under the surface. Some practice is required to knead quickly, but the motion once acquired will never be forgotten.
Return to bowl, cover with a clean cloth kept for the purpose, and board or tin cover.
Let rise over night.
In morning cut down. This is accomplished by cutting through and turning over dough several times with a case knife, and checks fermentation for a short time.
Dough may be again raised, and recut down if it is not convenient to shape into loaves or biscuits after first cutting. When properly cared for, bread need never sour.
Toss on board slightly floured, knead, shape into loaves or biscuits, place in greased pans, having pans nearly half full.
Cover, let rise again to double its bulk, and bake in hot oven.
This recipe will make a double loaf of bread and pan of biscuit. Additional butter may be used for shortening, one-third less being required. Bread shortened with butter has a good flavor, but is not as white as when lard is used.