The fats and oils from animals are, fat of meat, butter, cream, suet, lard, dripping, &c., and from vegetables, olive oil, nut oil, &c. Starch foods are such as arrowroot, rice, sago, tapioca, potatoes, &c. Sugar is obtained from the sugar cane, beetroot, honey, fruits, &c. 3rd. — Salts. The most important of these are phosphate of lime, potash, common salt, and iron. They are necessary for the formation of bone, teeth, nails, &c., and the iron especially is needful to give rich- ness to the blood. Common salt, of course, is added to our food ; the others are supplied by the vegetables and fruit we consume. 4th. — Water. This is a very essential part of our dietary : without it our food could not be digested at all. It is also required for the formation of the blood, and as a carrier of waste materials from the system. Water is contained not only in the liquids we drink, but in all kinds of solid food. For instance, such vegetables as turnips and cabbages contain about fifteen ounces of water in each pound, and even bread contains more than one-third of its weight of water. See list. jMiges 18-19, column 4. ■ 16 It has been found by careful experiments that a man engaged in moderate work requii'es each day 4j ozs. “ Strength Producers ” and 15^ ozs. Heat and Energy Producers ” in order to maintain his strength and energy, and it is necessary that he should be supplied with food containing these substances in their proper proportion ; and in order that the fullest value may be obtained from them it is necessary that they should be supplied in a palatable and easily digestible form, as the flavour and taste help to stimulate the production of saliva and the juices of the stomach by means of which the food is digested. The best means of so preparing food you are now being taught by your teacher in your lessons in cookery. It is also advisable that the diet should be as varied as possible, that is, that the “ strength and heat and energy ” giving substances should be obtained from different sources. The table at pages 18-19 will give you the pro- portions in which these substances are contained in various foods. In it, for example, you will find that in such foods as beans, peas, lentils, cheese and oatmeal we have more strength-forming and heat and energy producing material than in meat, and that, at a much less cost, consequently they may with advantage be frequently substituted for meat. In fact If lbs. of oatmeal and a quart of milk contain all the nutriment required for one day by a man engaged in laborious work.* (Skim milk with a little sugar, or dripping or other kind of fat, could be substituted for new milk at a still lower cost.) It is well, however, that a little meat should be ■ Newsliolme and Scott. 17 taken, as it contains its nutriment in an easily digestible form. * A good mixed diet containing the necessary foods in proper proportions for a man in hard work, for one day, would be as under ; Bread, 18 ozs. Butter or dripping, 1 oz. Milk, 4 ozs. Bacon, 2 ozs. Potatoes, 8 ozs. Cabbage, 6 ozs. Cbeese, ozs. Sugar, 1 oz. Salt, I oz. Water (alone, or in tea, coffee or other beverage), pts.

AI-modernized reading of the original text

The fats and oils from animals are, fat of meat, butter, cream, suet, lard, dripping, &c., and from vegetables, olive oil, nut oil, &c. Starch foods are such as arrowroot, rice, sago, tapioca, potatoes, &c. Sugar is obtained from the sugar cane, beetroot, honey, fruits, &c. 3rd. — Salts. The most important of these are phosphate of lime, potash, common salt, and iron. They are necessary for the formation of bone, teeth, nails, &c., and the iron especially is needful to give richness to the blood. Common salt, of course, is added to our food ; the others are supplied by the vegetables and fruit we consume. 4th. — Water. This is a very essential part of our dietary : without it our food could not be digested at all. It is also required for the formation of the blood, and as a carrier of waste materials from the system. Water is contained not only in the liquids we drink, but in all kinds of solid food. For instance, such vegetables as turnips and cabbages contain about fifteen ounces of water in each pound, and even bread contains more than one-third of its weight of water. See list. jMiges 18-19, column 4. ■ It has been found by careful experiments that a man engaged in moderate work requires each day 4j ozs. “ Strength Producers ” and 15^ ozs. Heat and Energy Producers ” in order to maintain his strength and energy, and it is necessary that he should be supplied with food containing these substances in their proper proportion ; and in order that the fullest value may be obtained from them it is necessary that they should be supplied in a palatable and easily digestible form, as the flavour and taste help to stimulate the production of saliva and the juices of the stomach by means of which the food is digested. The best means of so preparing food you are now being taught by your teacher in your lessons in cookery. It is also advisable that the diet should be as varied as possible, that is, that the “ strength and heat and energy ” giving substances should be obtained from different sources. The table at pages 18-19 will give you the proportions in which these substances are contained in various foods. In it, for example, you will find that in such foods as beans, peas, lentils, cheese and oatmeal we have more strength-forming and heat and energy producing material than in meat, and that, at a much less cost, consequently they may with advantage be frequently substituted for meat. In fact If lbs. of oatmeal and a quart of milk contain all the nutriment required for one day by a man engaged in laborious work.* (Skim milk with a little sugar, or dripping or other kind of fat, could be substituted for new milk at a still lower cost.) It is well, however, that a little meat should be ■ Newsliolme and Scott. taken, as it contains its nutriment in an easily digestible form. * A good mixed diet containing the necessary foods in proper proportions for a man in hard work, for one day, would be as under ; Bread, 18 ozs. Butter or dripping, 1 oz. Milk, 4 ozs. Bacon, 2 ozs. Potatoes, 8 ozs. Cabbage, 6 ozs. Cbeese, ozs. Sugar, 1 oz. Salt, I oz. Water (alone, or in tea, coffee or other beverage), pts.

Cookery for busy lives and small incomes