Artichokes . Bacon (two pounds) Beetroot Cabbage Carrots (medium sized) Cauliflower Chicken Cod . Fowl French Beans Green Peas Ham Leg of Mutton Leg of Pork Parsnips Spinach Steak Pudding Tongue Soup-making Half an hour One and a half hours One and a half to three hours One hour One hour Twenty minutes Forty minutes Forty minutes One and a half hours Twenty minutes Twenty minutes Four hours Two and a half hours Three hours One hour Twenty minutes Three and a half hours . Two and a half hours The object is to obtain as much nutrition as possible from the meat and bones. Use fresh, lean, and juicy meat and soft water. Stock, made from meat and bones is used as a foundation for soups and gravies. Allow one quart of water to each pound of meat. Add a teaspoonful of salt to each quart of water to facilitate the rising of the scum. Put the meat or bones into cold water, raising the tempera- ture gradually so that the juices are extracted from the meat before coagulation takes place. Remove any scum as it rises, reduce the heat, and let the stock simmer for six or seven hours. Long and slow cooking is necessary. Use an enamelled iron saucepan with a tightly fitting lid. Stock should be made the day before it is required for use, and every particle of fat can then be removed. The stock pot must be emptied daily, and the stock be poured into an DIETS 11 earthenware vessel and the pot thoroughly cleansed. Vegetable may be added to the stock after the scum has been removed. Vegetable soups are often made without stock. For a White stock use a knuckle of veal, rabbit, calves’ foot, or fowls. For Brown stock use shin of beef or the lower part of a round of beef. DIETS The following considerations should be taken into account when constructing dietaries, namely, the age of the persons, climate and occupation. For young children meals should be regular, light and frequent, because the digestive organs are not strong. The greater percentage of the diet should consist of milk. Per- sons over forty years of age require less food, because the tissues are fully developed ; if taken in excess, the digestive organs are overloaded and cannot fulfil their functions. Per- sons engaged in manual labour require more nitrogenous food than those leading a sedentary life ; they can digest it easily, and it is needed to replace the waste in the body. 'When not engaged in active physical work the circulation is not so quick, and digestion is slower. In this case, fish and eggs should occupy a chief place in the diet. Diets should be mixed, the food palatable and digestible, so that it can be absorbed into the blood and nourish the body. Meals must be regular, and the interval between each should be long enough to allow for complete digestion in the stomach. NITROGENOUS FOODS OR CARBONACEOUS FOODS FLESH FORMERS HEAT GIVERS Meat Butter Poultry Dripping Game Suet Fish Lard Eggs Sugar Cheese Starch Flour Beans Peas Lentils Barley Oatmeal 12 INVALID COOKERY INVALID COOKERY

AI-modernized reading of the original text

Artichokes . Bacon (two pounds) Beetroot Cabbage Carrots (medium sized) Cauliflower Chicken Cod . Fowl French Beans Green Peas Ham Leg of Mutton Leg of Pork Parsnips Spinach Steak Pudding Tongue Soup-making Half an hour One and a half hours One and a half to three hours One hour One hour Twenty minutes Forty minutes Forty minutes One and a half hours Twenty minutes Twenty minutes Four hours Two and a half hours Three hours One hour Twenty minutes Three and a half hours . Two and a half hours The object is to obtain as much nutrition as possible from the meat and bones. Use fresh, lean, and juicy meat and soft water. Stock, made from meat and bones is used as a foundation for soups and gravies. Allow one quart of water to each pound of meat. Add a teaspoonful of salt to each quart of water to facilitate the rising of the scum. Put the meat or bones into cold water, raising the temperature gradually so that the juices are extracted from the meat before coagulation takes place. Remove any scum as it rises, reduce the heat, and let the stock simmer for six or seven hours. Long and slow cooking is necessary. Use an enamelled iron saucepan with a tightly fitting lid. Stock should be made the day before it is required for use, and every particle of fat can then be removed. The stock pot must be emptied daily, and the stock be poured into an DIETS earthenware vessel and the pot thoroughly cleansed. Vegetables may be added to the stock after the scum has been removed. Vegetable soups are often made without stock. For a White stock use a knuckle of veal, rabbit, calves’ foot, or fowls. For Brown stock use shin of beef or the lower part of a round of beef. DIETS The following considerations should be taken into account when constructing dietaries, namely, the age of the persons, climate and occupation. For young children meals should be regular, light and frequent, because the digestive organs are not strong. The greater percentage of the diet should consist of milk. Persons over forty years of age require less food, because the tissues are fully developed ; if taken in excess, the digestive organs are overloaded and cannot fulfil their functions. Persons engaged in manual labour require more nitrogenous food than those leading a sedentary life ; they can digest it easily, and it is needed to replace the waste in the body. 'When not engaged in active physical work the circulation is not so quick, and digestion is slower. In this case, fish and eggs should occupy a chief place in the diet. Diets should be mixed, the food palatable and digestible, so that it can be absorbed into the blood and nourish the body. Meals must be regular, and the interval between each should be long enough to allow for complete digestion in the stomach. NITROGENOUS FOODS OR CARBONACEOUS FOODS FLESH FORMERS HEAT GIVERS Meat Butter Poultry Dripping Game Suet Fish Lard Eggs Sugar Cheese Starch Flour Beans Peas Lentils Barley Oatmeal INVALID COOKERY INVALID COOKERY

Easy dishes for small incomes, or, The housewife's guide to practical cookery