Canadian cook book

1. Cultivation of a normal appetite. It cannot be too strongly urged upon mothers that they cultivate in their children a liking for good, wholesome food. Very frequently a diet becomes inadequate because of a supposed dislike of some of the most necessary foods; this is true, in many cases, in regard to milk, eggs and vegetables. 2. Eating between meals should be discouraged, except in the case of those children who are underweight, invalids and those with naturally small appetites. The food eaten should be a suitably chosen lunch, and not an indiscriminate nibbling of whatever has the strongest appeal. Too much candy is eaten for health. 3. Thorough mastication of foods should become a habit in early life, in order that the organs of digestion may be assisted in their work, and in order also to promote a healthy condition of the teeth : hard food should be included in every meal. A present-day tendency which is to be deplored is that of using freshly cooked flour mixtures; these are made almost exclusively of finely milled flour, with the result that very little resistance is offered in their mastication. 4. A condition of fatigue or nervousness should always suggest a careful choice of simple, nourishing food. 5. Fads, in regard to foods, should be of little interest to the common-sense person whose first business in life is to be well. V. Food Combinations. 1. Distribute very rich foods over a day or, better still, over several days; pork and pastry should not appear on the same dinner menu. 2. Serve concentrated foods with those more dilute; for example, meat, eggs and cheese served in the same meal result in a combination which is much too concentrated; the same is true when rich cake is served with ice cream. 3. Combine foods in which differences in texture are evident; in this point is found one of the reasons for the enjoyment of a crisp salad following the meat course at dinner; for the same reason crackers and cheese are much more interesting than bread and cheese. 4. Study pleasing combinations from the standpoint of flavor and color. Meals which have been carefully prepared and artistically served are eaten with a relish which in normal cases almost surely guarantees good digestion and a condition of fitness which nothing so much as wholesome food can produce. CHAPTER II. ABBREVIATIONS, MEASUREMENTS AND TEMPERATURES ABBREVIATIONS. The writing of recipes becomes very much simplified when abbreviations are used. Those stated below have been followed consistently throughout this book: 1 teaspoon IT. 1 tablespoon 1 tb. 1 cup 1 c. 1 ounce 1 oz. 1 pound 1 lb. 1 pint 1 pt. 1 quart 1 qt. Few grains f .g. MEASUREMENTS. 3T Itb. 16 tb lo. 1 c. measures pt. Notes on Measuring. 1. The recipes given in this book have been tested for standard measurements only. 2. When measuring liquids, the cup should be as full as it will hold; fine, dry materials, as flour, should be sifted before measuring, then levelled with a knife. The material should not be packed down. 3. To measure 1 tb. fill the tablespoon, then level with the straight edge of a knife. 4. To measure Yi tb. first measure 1 tb., then divide spoon in halves from handle to tip. 5. To measure J/^ tb. first measure 1 tb., then divide spoon in thirds from side to side