Domestic science (Johnson, for schools and homes)

The Mineral Matters in the body include com- pounds of lime, potassium, sodium, iron, common salt, etc (See table in Appendix). Mineral matters are essential to life; being necessary for the formation of the bones, teeth, hair, and nails, and also as aids in digestion, circulation, etc. Fresh meats, fish, fruits and vegetables are the principal sources of mineral matters in foods, but cereals supply a small amount. Water contains much mineral matter, in solution. Common salt, the most common mineral sub- stance used in foods, is added to the foods in cooking and otherwise, as foods in general do not contain a sufficient quantity. Phosphorus and lime are necessary to the forma- tion of bones and teeth; hence, young children should eat much food containing them. These are found abounding in cereals, but are found in small quantities in meat and fish. As persons become aged, the bones lose much of the phos- phorus, and are easily broken; hence, such persons should eat freely of foods containing phosphorus. When any food- stuff is burned, the mineral matter remains in ash. Cabbage Salad: Remove the loose leaves from a solid head of cabbage, quarter it, and shave fine. Pour the salad dressing over it, serve cold. If a cabbage is wilted, soak it for an hour or more in cold , salted water. French Dressing: One-fourth teaspoon salt, one- eighth teaspoon pepper, three tablespoons olive oil, one COOKING 41 tablespoon vinegar. Put all the ingredients into a clean bottle, and shake well. Pour over cabbage, lettuce, or other salad requiring a thin dressing. Peanut oil may be substi- tuted for the olive oil; it is much less expensive, and is pre- ferred by many. Lesson 15. Acids are not foods, because they build up no part of the body, nor do they yield heat or energy, but, rather, de- stroy chemical elements within the body, as alkalies, by com- bining with them and forming a compound having proper- ties unlike either of the original substances. Vegetable acids form an important article of diet, greatly aiding digestion. They may, however, be used to excess. Acids are found in all fruits and vegetables. The principal vegetable acids are: 1. Acetic Acid, found in wine and vegetable vinegar. 2. Tartaric Acid, found in grapes, pineapples, tama- rinds. 3. Malic Acid, found in apples, pears, pcacnes, apri- cots, gooseberries, and currants. 4. Citric Acid, found in lemons, oranges, limes, and citrons. 5. Oxolic Acid, found in rhubarb and sorreL 6. Tannic Acid, found in gall nuts. Some fruits contain two or more acids. Lemonade: One lemon, three tablespoons sugar, one cup boiling water. Squeeze the lemon juice into a bowl. Put the pieces of the lemon into the bowl with the juice; add the water and r'le sugar, and stir until the sugar is dis- solved. Strain, and serve hot or cold. Baked Apples: Wash and core the apples, place them in a baking dish, filling the center of each apple with sugar. Measure one tablespoon of water for each apple, and pour it around the apples, being careful not to pour it through the center. Bake until the apples are soft. Place on a serving dish, and pour the juice over them. Apples may be baked without coring and without sugar. 42 DOMESTIC SCIENCE Dressing For Baked Apples: To one-half cup of the juice from the baked apples, add one cup of sugar. Boil Sve minutes, and pour over the apples. Serve cold. Lesson 16-