Middle class cookery book

1 The temperature of the human body is about 98° Fahr., and iu healthy persons is nearly uniform both in hot and in cold weather. Thermometers, instruments for measuring heat, have been constructed by various persons ; the one made by Fahrenheit is the one commonly used in England. On this, freezing point is 32° (° means degrees) ; temperate, 55° ; summer heat, 76° ; blood heat, 93° ; boiling point (water), 212°. Boiling point of oil, 600° PART I INTRODUCTION 3 interest to learn how the solid bread and meat that we eat is transformed within the body to the fluid form in which it is taken into the blood-vessels, and by them to the liver and lungs, where it is purified and fitted to be carried to all the organs to supply them with fresh material ; while the requisite amount of heat is produced during its course by the chemical processes which are going on continually in the structure of every organ. The usefulness of food is entirely dependent upon its proper digestion, or assimilation to the body j and much of health and more of enjoyment depends upon the healthy performance of the work of digestion. Much care should be exercised as to the quantity of food taken at a time : neither, on the one hand, over- loading and distending the stomach with too large a quantity, nor, on the other hand, supplying food too small in bulk, or deficient in quality. To three other very important considerations three separate chapters will be devoted, viz. — 1. On the selection of the right materials, whether animal or vegetable, and on their use in proper pro- portions. 2. On cooking the materials in such a manner as to make them digestible — that is, capable of being readily turned into material fit for replacing the waste of the body already spoken of. 3. On adapting the use of food to the different cir- cumstances of age, employment, climate, and state of health. CHAPTER I THE MATERIALS OF FOOD Before learning the principles of Cookery, it is import- ant to know something about the composition of the different kinds of food, in order to choose those that are best fitted to keep the body in health and vigour. For this purpose let us consider one or two of our most important foods. Milk is a perfect human food, and infants live on it alone. We find that if milk stands for a short time, the cream or fatty part separates and rises to the top, leav- ing the skim milk below. The cream is the principal part which gives warmth, but it does not repair the used-up materials of the body. The skim milk does this. Skim milk can be separated into curd and whey. Curd is, strictly speaking, the flesh-forming part ; whey supplies water, sugar, and mineral substances. Bread is another very important food. If we take a little of the flour of which it is made, tie it in a cloth, and squeeze it in cold water, we shall find that a whitish or cloudy liquor will be formed in the water. The same can be got out of various grains, especially rice ; also out of potatoes, arrowroot, tapioca, sago, etc. This whitish appearance is caused by starch, another of the materials which will keep up heat, but will not CHAP. I THE MATERIALS OF FOOD 5 form flesh. Inside of the cloth there will be found a gray sticky or glutinous paste, which will be spoken of presently.