23. Loin op Pork 32
24. Pork Chop (Loin) 32
25. Fresh Ham 32
26. Cured Side of Pork 58
27. Cured Shoulder op Pork 33
28. Cured Ham 33
29. Back Bacon 34
30. Side Bacon 34
ix
CHAPTER I
FOOD AND ITS USE.
A.— THE ESSENTIALS OF AN ADEQUATE DIET.
The well-being and success in life of every individual
bear a closer relation to food than to any other single factor
known. Sleep, fresh air and exercise are absolute essen-
tials to health, but these are not capable, singly or com-
bined, of outweighing for any time the ill-effects which
eventually follow a wrong use of food.
Many diseases known to medical science are directly
traceable to an inadequate or faulty diet; a low physical
condition, not amounting to actual disease, but sufficient
to seriously endanger the health of the individual, is too
often the direct result of a lack of knowledge or a disregard
of the importance of food. As living conditions become
greatly changed and the strain of modern life grows more
intense, those factors which contribute to health should
expand in importance and value. Unfortunately, in many
instances, such is not the case, and a tremendous loss of
valuable time and energy goes hand in hand with a dis-
couraging struggle against ill-health.
A misguided appetite, an unsound fad or a colorful ad-
vertisement should have no part in determining so vital a
problem.
The term *'Food'' applies to any substance which con-
tains one or more of the essentials for the maintenance of
the functions of the body — for the growth and repair of
tissues, the regulation of temperature, the performance of
work by the various organs and tissues. These essential
1
2
CANADIAN COOK BOOK
factors which must enter into the constitution of every
adequate diet are:
1. Water.
2. Carbohydrates (sugars and starches).
3. Proteins.
4. Fats and lipoids.
5. Mineral salts.
6. Vitamins.
7. Roughage.
I. Water enters into body composition to the extent of
approximately two-thirds of its weight. A daily loss of
water necessitates a daily replenishing of about two quarts
for an adult; of this amount, about two-thirds is contained
in solid foods. An abundant use of water is necessary to
a healthy condition.
II. Carbohydrates, which include the many sugars and
starches, are compounds of carbon, hydrogen and oxygen.
To a great extent they meet the heat and energy require-
ment of the body. The chief sources of carbohydrates are:
A. Cereals.
'Wheat and wheat products.
Corn and corn products.
Rice, oats, barley, rye and their
products.
.Tapioca, sago.
I' Sugar and sugar products.
Sweet Foods |^e"Ifruits.
I Preserves, jams and jellies.
'Potatoes, Irish and sweet.
Carrots, parsnips and other root
vegetables.
Corn.
Dried legumes.
C. Sweet and starchy
vegetables
In many diets, carbohydrate foods are too freely used;
their over-use becomes a danger when white bread, cakes,
pastry, sugar and candy are the almost exclusive sources of
carbohydrates.
III. Proteins are nitrogen-containing compounds, and
are necessary for the constitution of the various proteins
in the tissues and fluids of the body. While they also serve
as sources of heat and energy, their chief function is that of
FOOD AND ITS USE
3
Page 2
Presented as published in 1924. 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
23. Loin op Pork 32
24. Pork Chop (Loin) 32
25. Fresh Ham 32
26. Cured Side of Pork 58
27. Cured Shoulder op Pork 33
28. Cured Ham 33
29. Back Bacon 34
30. Side Bacon 34
CHAPTER I
A.— THE ESSENTIALS OF AN ADEQUATE DIET.
The well-being and success in life of every individual bear a closer relation to food than to any other single factor known. Sleep, fresh air and exercise are absolute essentials to health, but these are not capable, singly or combined, of outweighing for any time the ill-effects which eventually follow a wrong use of food.
Many diseases known to medical science are directly traceable to an inadequate or faulty diet; a low physical condition, not amounting to actual disease, but sufficient to seriously endanger the health of the individual, is too often the direct result of a lack of knowledge or a disregard of the importance of food. As living conditions become greatly changed and the strain of modern life grows more intense, those factors which contribute to health should expand in importance and value. Unfortunately, in many instances, such is not the case, and a tremendous loss of valuable time and energy goes hand in hand with a discouraging struggle against ill-health.
A misguided appetite, an unsound fad or a colorful advertisement should have no part in determining so vital a problem.
The term *'Food'' applies to any substance which contains one or more of the essentials for the maintenance of the functions of the body — for the growth and repair of tissues, the regulation of temperature, the performance of work by the various organs and tissues. These essential
factors which must enter into the constitution of every adequate diet are:
1. Water.
2. Carbohydrates (sugars and starches).
3. Proteins.
4. Fats and lipoids.
5. Mineral salts.
6. Vitamins.
7. Roughage.
I. Water enters into body composition to the extent of approximately two-thirds of its weight. A daily loss of water necessitates a daily replenishing of about two quarts for an adult; of this amount, about two-thirds is contained in solid foods. An abundant use of water is necessary to a healthy condition.
II. Carbohydrates, which include the many sugars and starches, are compounds of carbon, hydrogen and oxygen. To a great extent they meet the heat and energy requirement of the body. The chief sources of carbohydrates are:
A. Cereals.
'Wheat and wheat products. Corn and corn products. Rice, oats, barley, rye and their
products. .Tapioca, sago.
I' Sugar and sugar products.
Sweet Foods |^e"Ifruits.
I Preserves, jams and jellies.
'Potatoes, Irish and sweet. Carrots, parsnips and other root
vegetables. Corn.
Dried legumes.
C. Sweet and starchy vegetables
In many diets, carbohydrate foods are too freely used; their over-use becomes a danger when white bread, cakes, pastry, sugar and candy are the almost exclusive sources of carbohydrates.
III. Proteins are nitrogen-containing compounds, and are necessary for the constitution of the various proteins in the tissues and fluids of the body. While they also serve as sources of heat and energy, their chief function is that of