44

Their recipes do not call for preheated ovens because their ovens
were always in use and heated. Pie was served at breakfast, dinner and
supper. They used rye pastry for venison and mutton pies, white flour for
turkey, veal and lamb pies, the "shortest wheaten crust" for chicken, fish,
quincy and mincemeat pies, and the (rbest puff paste" for tarts, and delicate
pies. Butter was used lavishly. Mince pies were made by the dozen and
stored in barrels in a cold place where they froze. Thawed out, they were
eaten hot with lemon sauce. Much use was made of lemons because the
Shakers realized their nutritive value.
Their concern for healthful practices was piqued by an article appear-
ing in a science journal in 1854 concerning the too extensive use of baking
soda. It was widely used at the time in boiling vegetables, sweetening drinks,
in baking, in neutralizing acid in pieplant, cranberries and other tart foods.
The doctor who wrote the article claimed (as doctors do today) that the use
of large amounts of soda was injurious to the health, especially that of chil-
dren, because itleftthe stomach too alkaline, causing digestive disturbances.
Average annual consumption per person at that time was several pounds. The
Shakers read this and cut their use of baking soda immediately.
Rosewater instead of vanilla was used as flavoring a great deal. Maple
trees were always planted in large groves so they would have the wood for
their cabinet makers or their stoves, and the syrup and sugar for their use
or sale.
When preparing fruit for preserving, the Sisters were not allowed to
blanch it to remove the skins but had to peel carefully. A New Lebanon sister