Milk should be used sparingly by adults ; it is the food for children. There is about 84 per cent. fat and 34 per cent. proteid present in milk. Some people regard milk merely as a drink, but it is a food, and after it has been swallowed the casein becomes solid. Blended with well-cooked starchy food, milk is an ideal food for the nursery. Nuts Nuts contain a large amount of proteid and fat; they should be chopped or grated 12 THE VICTORY COOKERY BOOK finely and mixed with other food poor in both these properties. Slightly grilled, they increase in flavour. Pulses Pulses should not be boiled in water; such a method is too expensive in fuel and they absorb too much water, thereby enormously decreasing their value as a food. The best method is to soak them until they have absorbed sufficient water to fully ex- pand them, and then to steam them. In this manner they do not absorb more than their own weight of water, thereby retaining a high food value. They should be eaten with food containing fat, or cooked with some fat, as they are deficient in that parti- cular food. They are the substitute for meat of the vegetarian, and with fat or the addition of meat gravy they must now be employed by everyone to assist in economising meat. 'Some people suffer from flatulence after eating pulses, owing to the sulphur they contain; if, however, potato or rice is eaten at the same time this trouble may be avoided. Also, many persons digest pulses which have been sieved who find it cine to digest them when served whole. GENERAL NOTES ON FOOD § 18 Cereals Cereals are amongst the cheapest foods available. Nearly all foods, except cereals, contain a large amount of water. Cereals require water added in order to cook them. The smallest amount necessary for this purpose is the weight of the cereal. Some cereals, however, absorb much more than others, taking as much as four to five times — their weight in moisture. The more moisture absorbed in the deeming the lower the food value, for water has no - feeding value. All cereals should be well but not over cooked, and need to be thoroughly masticated. New and Revised Methods of Cooking Now that it is so necessary to economise fuel as well as food, our methods of cooking must be revised. Various little known methods are sug- gested in this book, because they are economical of fuel and of labour as well as of food; and although good results were obtained in former days from other styles of cookery, now we can only practise those which are economical, i th eee ee cent — a spiemet 14 THE VICTORY COOKERY BOOK Casserole cooking is highly to be recom- mended, if for one reason only, which is, that the food being served in the dish in which it — was cooked, washing-up is saved. For the — same reason advantage should be taken of — the many attractive fireproof dishes now on — the market. Sweating Sweating means cooking very slowly in a ~ covered pan so that the moisture in the food is extracted and then evaporates, while it — helps to cook the food. d Fat and Oil When oil is not procurable, use clarified — fat, or vice versa. CHAPTER II SOUPS, STOCKS, GRAVY AND SAUCES 15 To | ‘eh oe ee es e's. ‘Ss ie , oe yy aes opt Nga nc Ey sane lew bho coe pistll Aeo eh i aia aan t. vt 1ONe ‘ > e — Le ae Te pam GWA WARE 2 rey. i % - . 7 > a a 4 ‘ ve . ’ A : . > id av « a “ i Ma bite ee a ~ y t * 7 ¥ ; 4 iw * s - , . . ~ 42 "Val igh Te T pad cook will spoil the t eee y —6*sUNe a~ "Tk

AI-modernized reading of the original text

Milk should be used sparingly by adults ; it is the food for children. There is about 84 per cent. fat and 34 per cent. proteid present in milk. Some people regard milk merely as a drink, but it is a food, and after it has been swallowed the casein becomes solid. Blended with well-cooked starchy food, milk is an ideal food for the nursery. Nuts Nuts contain a large amount of proteid and fat; they should be chopped or grated finely and mixed with other food poor in both these properties. Slightly grilled, they increase in flavour. Pulses Pulses should not be boiled in water; such a method is too expensive in fuel and they absorb too much water, thereby enormously decreasing their value as a food. The best method is to soak them until they have absorbed sufficient water to fully expand them, and then to steam them. In this manner they do not absorb more than their own weight of water, thereby retaining a high food value. They should be eaten with food containing fat, or cooked with some fat, as they are deficient in that particular food. They are the substitute for meat of the vegetarian, and with fat or the addition of meat gravy they must now be employed by everyone to assist in economising meat. 'Some people suffer from flatulence after eating pulses, owing to the sulphur they contain; if, however, potato or rice is eaten at the same time this trouble may be avoided. Also, many persons digest pulses which have been sieved who find it cine to digest them when served whole. GENERAL NOTES ON FOOD § 18 Cereals Cereals are amongst the cheapest foods available. Nearly all foods, except cereals, contain a large amount of water. Cereals require water added in order to cook them. The smallest amount necessary for this purpose is the weight of the cereal. Some cereals, however, absorb much more than others, taking as much as four to five times — their weight in moisture. The more moisture absorbed in the deeming the lower the food value, for water has no - feeding value. All cereals should be well but not over cooked, and need to be thoroughly masticated. New and Revised Methods of Cooking Now that it is so necessary to economise fuel as well as food, our methods of cooking must be revised. Various little known methods are suggested in this book, because they are economical of fuel and of labour as well as of food; and although good results were obtained in former days from other styles of cookery, now we can only practise those which are economical, th eee ee cent — a spiemet Casserole cooking is highly to be recommended, if for one reason only, which is, that the food being served in the dish in which it — was cooked, washing-up is saved. For the — same reason advantage should be taken of — the many attractive fireproof dishes now on — the market. Sweating Sweating means cooking very slowly in a ~ covered pan so that the moisture in the food is extracted and then evaporates, while it — helps to cook the food. d Fat and Oil When oil is not procurable, use clarified — fat, or vice versa. CHAPTER II To | ‘ek

The victory cookery book