Man, today, still lives upon the fruits of the earth, the fowls
of the air, and beasts of the fields and the fish of the sea; yet they
are so cunningly prepared that they add immeasurably to his
happiness and health.
The art of cookery is every day receiving increased attention;
and that is as it should be, because good cooking has a great
influence on health. We would all enjoy better health and be
better able to withstand sickness if more attention were paid to
the proper selection and preparation of food.
It is our sincere wish that this new and revised edition of the
Blue Ribbon Cook Book may be of assistance to the women of
Canada. Neither time nor expense has been spared to make it
comprehensive and up-to-date. The recipes have all been tried
and tested, and have been chosen with a view to the various
requirement of Canadian households.
We desire to acknowledge our obligation to the editors of the
M. A. C. Cook Book and to Florence H. Howden, B. Sc. CHE Hc, ):
Teacher of Home Economics in King Edward High School, Van-
couver, B.C., for their assistance in the preparation of the manu-
script.
Pure Gold Manufacturing Company, Limited.
FOOD AND ITS USES
Food is anything which nourishes the body, and is necessary
for growth, repair, heat and energy, and to regulate body pro-
cesses.
After it is taken into the body, all food must undergo certain
chemical changes before it can be used by the body, and this is
the work of the digestive system.
Foods are Classified as:
1. Protein—This is the great building material. Other
foods give heat and energy, but protein is the only one which
builds up and repairs the body, and is therefore essential.
Foods which are high in protein are milk, meat, fish, eggs,
peas, beans and lentils. The cereals and vegetables other than
the legumes, contain a considerable amount.
2. Carbohydrate—This is divided into two groups: sugars
and starches. These supply heat and energy and may be con-
verted into fatty tissue. The source of the starches is mainly
the cereals, and certain vegetables. Cellulose is a form of carbo-
hydrate, but is not digested in the body. It is necessary in the
diet because it gives bulk to the food passing through the intestines,
and so prevents constipation. Most vegetables are a prolific
source of cellulose.
3. Fats—These supply heat in a concentrated form, giving
214 times as much as carbohydrate. They are from animal or
vegetable sources.
4. Mineral Matter—These supply building material and
help to regulate body processes. ‘The most important are calcium
or lime, chlorine, iron, sulphur, phosphorus, potassium, magnesium
and iodine. ‘They are small in bulk, but of the utmost importance;
especially during the growth period. The principal sources are:
milk, butter, eggs, greens, fruits, vegetables, and whole grain
products.
5. Vitamins—These are found in very minute quantities
in certain foods, and are absolutely necessary for the prevention
of disease, and for growth promotion. ‘They are of comparatively
recent discovery, and four have been studied and are called:
Vitamins A, B, Cand D. They are found mainly in milk and
milk products, fresh fruits and leafy vegetables, and so these
are known as “‘protective foods’’ and should be included in the
day’s meals.
6. Water—This is more necessary than food. A person can
exist several weeks without food, but only a few days without
water. From 4 to 6 glasses daily should be taken.
The body, or human machine, is often likened to an auto-
mobile. The carbohydrates and fats are the fuels which give
Food and Its Uses 5
the machine heat and energy, and make it go. The proteins
repair the body and build up new parts just as a car has to be
repaired and new parts bought. The mineral matter and water
lubricate the machinery, as oil lubricates the car. Vitamins are
needed for growth and normal development.
Page 1
Presented as published in 1905. 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
Man, today, still lives upon the fruits of the earth, the fowls of the air, and beasts of the fields and the fish of the sea; yet they
are so cunningly prepared that they add immeasurably to his happiness and health.
The art of cookery is every day receiving increased attention; and that is as it should be, because good cooking has a great influence on health. We would all enjoy better health and be better able to withstand sickness if more attention were paid to the proper selection and preparation of food.
It is our sincere wish that this new and revised edition of the Blue Ribbon Cook Book may be of assistance to the women of Canada. Neither time nor expense has been spared to make it comprehensive and up-to-date. The recipes have all been tried and tested, and have been chosen with a view to the various requirement of Canadian households.
We desire to acknowledge our obligation to the editors of the M. A. C. Cook Book and to Florence H. Howden, B. Sc. CHE, M.D.: Teacher of Home Economics in King Edward High School, Vancouver, B.C., for their assistance in the preparation of the manuscript.
Pure Gold Manufacturing Company, Limited.
FOOD AND ITS USES
Food is anything which nourishes the body, and is necessary for growth, repair, heat and energy, and to regulate body processes.
After it is taken into the body, all food must undergo certain chemical changes before it can be used by the body, and this is the work of the digestive system.
Foods are Classified as:
1. Protein—This is the great building material. Other foods give heat and energy, but protein is the only one which builds up and repairs the body, and is therefore essential.
Foods which are high in protein are milk, meat, fish, eggs, peas, beans and lentils. The cereals and vegetables other than the legumes, contain a considerable amount.
2. Carbohydrate—This is divided into two groups: sugars and starches. These supply heat and energy and may be converted into fatty tissue. The source of the starches is mainly the cereals, and certain vegetables. Cellulose is a form of carbohydrate, but is not digested in the body. It is necessary in the diet because it gives bulk to the food passing through the intestines, and so prevents constipation. Most vegetables are a prolific source of cellulose.
3. Fats—These supply heat in a concentrated form, giving 214 times as much as carbohydrate. They are from animal or vegetable sources.
4. Mineral Matter—These supply building material and help to regulate body processes. ‘The most important are calcium or lime, chlorine, iron, sulphur, phosphorus, potassium, magnesium and iodine. ‘They are small in bulk, but of the utmost importance; especially during the growth period. The principal sources are: milk, butter, eggs, greens, fruits, vegetables, and whole grain products.
5. Vitamins—These are found in very minute quantities in certain foods, and are absolutely necessary for the prevention of disease, and for growth promotion. ‘They are of comparatively recent discovery, and four have been studied and are called: Vitamins A, B, Cand D. They are found mainly in milk and milk products, fresh fruits and leafy vegetables, and so these are known as “‘protective foods’’ and should be included in the day’s meals.
6. Water—This is more necessary than food. A person can exist several weeks without food, but only a few days without water. From 4 to 6 glasses daily should be taken.
The body, or human machine, is often likened to an automobile. The carbohydrates and fats are the fuels which give
Food and Its Uses 5
the machine heat and energy, and make it go. The proteins repair the body and build up new parts just as a car has to be repaired and new parts bought. The mineral matter and water lubricate the machinery, as oil lubricates the car. Vitamins are needed for growth and normal development.