It looks very pretty as
follows : — Place a thin flat rim of butter round
the dish on which the salad is to be served.
Cut four hard-boiled eggs into half-quarters
lengthwise, and stick the pieces upon the butter,
placing the yolk and the white alternately to
the outside. Arrange round the salad, and rest-
ir.g upon the top of the eggs, a sort of trellis-
work of beetroot✪ Ptarmigan Salad cut into thin slices. Pour
the white sauce over the salad, and sprinkle
over it half a dozen parsley-leaves broken into
small pieces. Serve as soon as possible after
the sauce is poured on. A salad garnished in
this way would have to be served on a flat dish,
and not in a salad-bowl. Time, half an hour
to roast the bird. Sufficient for five or six per-
sons. Probable cost of ptarmigans. Is. 6d. to
2s. 6d. each.
Public Dietaries. — For the following
details on this subject we are indebted to
the "Inventory of the Food Collection" at
Bethnal Green Museum, to which we are
already under obligation. The experience of
nations in the support of persons depending
upon public diets, such as the soldier, sailor,
pauper, or prisoner, gives data for determining
the quantity of flesh-formers and force-pro-
ducers required for support under different
conditions, however varied may be the sub-
stances composing the dietaries. It is curious
to observe the amount of flesh-formers and of
the carbon (charcoal) in the food of soldiers
and sailors in diflierent countries. Carbon is
the element which chiefly determines the value
of the force-producers. As a general rule, men
in fighting condition require a daily supply of
five or six ounces of flesh-formers and ten ounces
of carbon.
The English soldier requires, both in this
country and in India, five ounces daily of flesh-
formers in food. This must also contain ten
ounces of carbon.
The English sailor requires five ounces of
flesh-foi-mers in food, and consumes daily ten
ounces of carbon. In his salt meat dietary he
has nearly six ounces of flesh-foimcrs daily,
and twelve ounces of carbon. This may be
necessary, from the less digestible nature of the
food.
The Dutch soldier when in war receives five
ounces daily of flesh-formers in his food, to-
gether with ten ounces and a half of carbon.
\\'lien living in peace, or in garrison, he has a
lower di( t, in which there are only three ounces
and a half of flesh-fonners and ten ounces of
carbon. He is no longer in " fighting condi-
tion."
The French soldier, although his diet is of
a very different description from the soldier
of our own country, receives nearly the same
amount of flesh-formers in his food — namely,
four ounces and thi-ee-quarters, and twelve
ounces of carbon. The French soldier, unlike
the Dutchman, is thus always kept in "fighting
condition."
When the British soldier retires to Chelsea
Hospital, or the sailor to Greenwich Hospital,
he docs not require such a large amount of
flesh-formers in his food : these are reduced to
between three and four ounces daily. To be
exact, Greenwich pensioners have three ounces
and a half of flesh-formers and ten ounces of
carbon daily in their food. Pensioners of Chel-
sea Hospital have four ounces of flesh-foi-mers
and nine ounces and three-quarters of carbon
daily.
Page 1389 · 1 recipe record on this page
Presented as published in 1892. 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
It looks very pretty as follows : — Place a thin flat rim of butter round the dish on which the salad is to be served. Cut four hard-boiled eggs into half-quarters lengthwise, and stick the pieces upon the butter, placing the yolk and the white alternately to the outside. Arrange round the salad, and resting upon the top of the eggs, a sort of trelliswork of beetroot cut into thin slices. Pour the white sauce over the salad, and sprinkle over it half a dozen parsley-leaves broken into small pieces. Serve as soon as possible after the sauce is poured on. A salad garnished in
this way would have to be served on a flat dish, and not in a salad-bowl. Time, half an hour to roast the bird. Sufficient for five or six persons. Probable cost of ptarmigans. Is. 6d. to 2s. 6d. each.
Public Dietaries. — For the following details on this subject we are indebted to the "Inventory of the Food Collection" at Bethnal Green Museum, to which we are already under obligation. The experience of nations in the support of persons depending upon public diets, such as the soldier, sailor, pauper, or prisoner, gives data for determining the quantity of flesh-formers and force-producers required for support under different conditions, however varied may be the substances composing the dietaries. It is curious to observe the amount of flesh-formers and of the carbon (charcoal) in the food of soldiers and sailors in different countries. Carbon is the element which chiefly determines the value of the force-producers. As a general rule, men in fighting condition require a daily supply of five or six ounces of flesh-formers and ten ounces of carbon.
The English soldier requires, both in this country and in India, five ounces daily of flesh-formers in food. This must also contain ten ounces of carbon.
The English sailor requires five ounces of flesh-formers in food, and consumes daily ten ounces of carbon. In his salt meat dietary he has nearly six ounces of flesh-formers daily, and twelve ounces of carbon. This may be necessary, from the less digestible nature of the food.
The Dutch soldier when in war receives five ounces daily of flesh-formers in his food, together with ten ounces and a half of carbon. \\'lien living in peace, or in garrison, he has a lower di( t, in which there are only three ounces and a half of flesh-fonners and ten ounces of carbon. He is no longer in " fighting condition."
The French soldier, although his diet is of a very different description from the soldier of our own country, receives nearly the same amount of flesh-formers in his food — namely, four ounces and three-quarters, and twelve ounces of carbon. The French soldier, unlike the Dutchman, is thus always kept in "fighting condition."
When the British soldier retires to Chelsea Hospital, or the sailor to Greenwich Hospital, he docs not require such a large amount of flesh-formers in his food : these are reduced to between three and four ounces daily. To be exact, Greenwich pensioners have three ounces and a half of flesh-formers and ten ounces of carbon daily in their food. Pensioners of Chelsea Hospital have four ounces of flesh-formers and nine ounces and three-quarters of carbon daily.
Records on this page
Ptarmigan Salad