The victory cookery book

4 THE VICTORY COOKERY BOOK Economy in Material, Fuel and Labour The recipes which are given in these pages are war recipes, framed to economise material, and, where possible, labour and fuel; but as regards labour every cook will realise that made dishes, such as are now necessary, require more time and attention than the roast joint and plain pudding style of cookery so prevalent before the war. Various Kinds of Waste The recipes here given are lacking neither in nourishment nor in attractive appear- ance. The latter is an important point, for food which looks nasty, and, therefore, is not eaten with the good appetite which leads to good digestion, is wasteful. The word “* waste ”’ is one which has been heard often of late, and truly we were a terribly wasteful people, for not only did we throw food fit for human consumption into ash- bins and pig-tubs, but vast quantities of it were wasted by bad or improper cooking and by careless eating and treatment at table. Bread was crumbled and food left on plates. Bones, skin and gristle should not have found their way on to plates GENERAL NOTES ON FOOD 5 thence to be thrown away, but have come to their rightful end in the stock-pot. In addition, we wasted by failing to masticate our food thoroughly, and therefore allowed a considerable portion of it to pass out of the body undigested. With greater know- ledge, care and skill, and an understanding of the fact that there is nothing to be proud of in waste and extravagance, it may well come to pass that we fare better though we eat less. | Food consists of five important parts : . Proteid. . Carbohydrates. . Fats. . Minerals. . Water. Ov Bm OF bO Proteid Proteid is of the greatest importance. It is essential to the growth of the young and to the maintenance of the frame and muscle of our bodies. It is found in animal as well as in vegetable foods. Meat, fish, eggs, cheese and milk are animal foods and nuts, pulses, cereals and vegetables are vegetable foods. The proteid contained in these foods acts in more or less the same manner, but ee no - _ =" —— = ~ i nee eg a SS I — 6 THE VICTORY COOKERY BOOK naturally much of their ultimate value depends on the method of their preparation. All these foods contain water; some lose part of this in the cooking, others gain, an some gain much more than others. | Carbohydrates and Fats Besides the proteid, carbohydrates—viz. starch and sugar—are present in most foods, particularly in pulses and cereals; also in fat. These foods act on the body like fuel on a fire; they produce heat and energy. Starch and sugar have the same food value. All starch must be changed into sugar before it can be absorbed into the system. Fat has 2} times the value of starch or sugar but is not so easily digested. Minerals and Water Mineral salts are present in all foods; they are medicine to the body, keep the blood healthy, and, with the assistance of water, keep the system clean. | Protein Foods The foods containing a high proportion GENERAL NOTES ON FOOD 7 of protein are: Nuts, cheese, meat (lean), fish, eggs, lentils, beans, peas, oatmeal, maize and wheat. Starch Foods The foods containing a high proportion of starch are: Arrowroot, cornflour, tapioca, sago, rice, barley, wheat flour, macaroni, oatmeal, pulses. Fat Foods The foods rich in fat are: Nuts, bacon, meat, cheese, yolk of egg, eels, salmon, mackerel, herring, olives, maize, oatmeal. Minerals The foods rich in minerals are: Cereals, vegetables and fruit. Sugar in Vegetables Th: vegetables especially rich in sugar are: Beetroot, parsnip and carrot. Water There is more water in meat and vege- tables than in cereals, and more water in 8 THE VICTORY COOKERY BOOK