Being extremely light
of digestion it is commonly used in cases of sickness, but its nutritive
qualities are slight. The best arrowroot comes from Bermuda, and in-
ferior kinds from St. Vincent, Natal, and the West Indies. The
former is so universally allowed to be superior, that unless it is essential
to consider the purse no other should be used, especially in making
gruel. Maizkna, as its name implies, is derived from maize or Indian
corn, and in the form put up affords a convenient addition to any store-
room. Rice forms too staple an article of daily diet to be summarily
dismissed. Carolina rice is so pre-eminently nutritious, compared with
the commoner sorts, that even at its higher price it is, all things con-
sidered, the cheaper article of diet. Java is the next best, containing
considerable gluten ; while Patna is most serviceable for curries and
where cohesion is not desired. Rangoon rice is little better than a
starch, and should never be bought when other qualities are procurable.
Among the preparations of rice may be noticed Groult’s Crinie de Biz,
and the new article, ‘ Rizine,’ both possessing considerable merit.
Italian Paste is a generic name for a whole tribe of South European
32
ENGLISH AND FRENCH COOKERY.
specialities, including Macaroni, Vermicelli, Cagliari, Genoa, and
Italian paste, all of which are, or should be, made from the hard grain
of Sicilian wheat, so rich in nitrogenous albumen. The value of
macaroni as daily aliment is as yet indifferently appreciated here ; but,
in good truth, ‘ a sparghetti,’ which can be prepared from either ordinary
pipe-macaroni or paste✪ Sparghetti, should invariably precede dinner when fish is
out of season or not to be had. Sparghetti can be made so readily and
cheaply in the Italian fashion (see recipes), and is, moreover, so nutri-
tious and satisfying, that its regular introduction at table tends largely
to economy as well as health. Hominy, or Corn Grits, an American
preparation of Indian corn, has been before the public some little time
now ; properly cooked in milk, and sweetened with sweet white sauce,
it comprises about the proper proportion of the essential food elements.
Prepared Groats, Emden Groats, and Prepared Barley, and
many similar flours, sold in tins and packets, are chiefly infant’s foods,
and are referred to in a later section.
Vegetables.
Although more serious evil is wrought by excessive meat-eating than
by the excessive eating of vegetables food, the general opinion that
both these foods, each in its proportion, and neither in excess, are most
effective in preserving a high standard of vigorous strength and lasting
health is well founded. The great rule, as Dr. Abernethy says, is to
adapt the qualities of the food to the indicated requirements of the
stomach, therein echoing the sense of Lord Bacon’s observation when
he said, what you find good for you ‘ is the best physic to preserve
health, and it is a safer conclusion to say, “ This agreeth not well with
me, therefore I will discontinue it,” than this, “ I find no offence
of this, therefore I may use it for the strength of nature in youth
passes over many excuses which are owing a man till his age.'’ Persons
of sedentary habits wisely partake of a larger proportion of vegetable
food than more active workers should indulge in ; but those whose
digestive powers are impaired must remember that many vegetables are
less digestible than meats, and should
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Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Being extremely light
of digestion it is commonly used in cases of sickness, but its nutritive
qualities are slight. The best arrowroot comes from Bermuda, and in-
ferior kinds from St. Vincent, Natal, and the West Indies. The
former is so universally allowed to be superior, that unless it is essential
to consider the purse no other should be used, especially in making
gruel. Maizkna, as its name implies, is derived from maize or Indian
corn, and in the form put up affords a convenient addition to any store-
room. Rice forms too staple an article of daily diet to be summarily
dismissed. Carolina rice is so pre-eminently nutritious, compared with
the commoner sorts, that even at its higher price it is, all things con-
sidered, the cheaper article of diet. Java is the next best, containing
considerable gluten ; while Patna is most serviceable for curries and
where cohesion is not desired. Rangoon rice is little better than a
starch, and should never be bought when other qualities are procurable.
Among the preparations of rice may be noticed Groult’s Crinie de Biz,
and the new article, ‘ Rizine,’ both possessing considerable merit.
Italian Paste is a generic name for a whole tribe of South European
32
ENGLISH AND FRENCH COOKERY.
specialities, including Macaroni, Vermicelli, Cagliari, Genoa, and
Italian paste, all of which are, or should be, made from the hard grain
of Sicilian wheat, so rich in nitrogenous albumen. The value of
macaroni as daily aliment is as yet indifferently appreciated here ; but,
in good truth, ‘ a sparghetti,’ which can be prepared from either ordinary
pipe-macaroni or paste, should invariably precede dinner when fish is
out of season or not to be had. Sparghetti can be made so readily and
cheaply in the Italian fashion (see recipes), and is, moreover, so nutri-
tious and satisfying, that its regular introduction at table tends largely
to economy as well as health. Hominy, or Corn Grits, an American
preparation of Indian corn, has been before the public some little time
now ; properly cooked in milk, and sweetened with sweet white sauce,
it comprises about the proper proportion of the essential food elements.
Prepared Groats, Emden Groats, and Prepared Barley, and
many similar flours, sold in tins and packets, are chiefly infant’s foods,
and are referred to in a later section.
Vegetables.
Although more serious evil is wrought by excessive meat-eating than
by the excessive eating of vegetables food, the general opinion that
both these foods, each in its proportion, and neither in excess, are most
effective in preserving a high standard of vigorous strength and lasting
health is well founded. The great rule, as Dr. Abernethy says, is to
adapt the qualities of the food to the indicated requirements of the
stomach, therein echoing the sense of Lord Bacon’s observation when
he said, what you find good for you ‘ is the best physic to preserve
health, and it is a safer conclusion to say, “ This agreeth not well with
me, therefore I will discontinue it,” than this, “ I find no offence
of this, therefore I may use it for the strength of nature in youth
passes over many excuses which are owing a man till his age.'’ Persons
of sedentary habits wisely partake of a larger proportion of vegetable
food than more active workers should indulge in ; but those whose
digestive powers are impaired must remember that many vegetables are
less digestible than meats, and should