Domestic science (Johnson, for schools and homes)

8 tablespoonfuls l-2c.,or 1 gilL 16 tablespoonfuls 1 c, or 1-2 pL 2 cupfuls (c) 1 pt. 2 pints (pts.) 1 qt. 4 quarts (qts.) 1 gallon (gal). Lesson 4. Classification of Foods. The five Food Principles are: Proteids, carbo-hy' drates, fats and oils, mineral matter, and water. Proteids are nitrogenous, and essential to life. Thtif principal use is to build and repair tissue. Their subdivisions are: Albumen, myosin, gelatin, casein, and gluten. Albumen: Principal sources, eggs, milk, meat, fish; and oysters. Myosin: Source, lean meat Gelatin: Source, bones. Casein: Principal sources, milk, peas, beans. Gluten: Principal sources, cereals. Carbo-Hydrates are non-nitrogenous. Their princi- pal uses are to yield heat and energy. Their subdivisions are starch and sugar. Starch: Principal sources, cereals and vegetables. Sugar: Principal sources, fruits, vegetables, cane. Fats and Oils are non-nitrogenous. Their principal use is to yield heat and energy. Their principal sources arc milk, meat, fish, cereals, fruits, and nuts. Mineral Matters. Their principal uses are to build and repair bones, hair, nails, and teeth. Their principal varieties are lime, potassium, sodium, and common salt. Their principal sources are fresh vegetables, fruits, and water. Water. Its principal uses are; To quench thirst; 28 DOMESTIC SCIENCE promote circulation, regulate bodily temperature, remove waste matter, to nourish, to stimulate nervous action. Rolled Oats. 1 c. rolled oats, 2 c. boiling water, 1 teaspoonful salt. Pick over the cereal and remove all foreign substances. Put the water and the salt into the u)j- per part of double boiler; when the water boils rapidly, stir the cereal slowly into it, a small quantity at a time. Allow the mixture to boil in the upper part of the boiler 10 m., stirring constantly; fill the lower part of the boiler one-third full of boiling water, and place the upper part of the boiler, containing the oats, over the lower part. Keep the water in the lower part of the boiler, boiling for 20 to 80 m., or long- er if desired. Serve with sugar and cream. Lesson 5. Albumen. Albumen is found in all animal foods, especially in eggs, milk, meat, fish, and oysters. The white of the egg contains albumen in the purest form in which it oc- curs in nature; it is almost pure albumen dissolved in water. Albumen is coagulated by heat, and dissolved by cold water. It begins to coagulate at a temperature of 184 degrees, be- comes jelly-like at 160 degrees, and hard and indigestible at a temperature of over 185 degrees. The name is from the Latin, albus, meaning white. Albumen is nitrogenous, and one of the essentials of life. Its principal uses are to build and repair the bodily tissues and to yield heat and energy to the body. The white of the egg is taken as the type of albumin- ous foods. The yolk and the white differ greatly in com- position. Comparing them, the white of the egg is found to be more than eight-tenths water, the remaining portions be- ing principally albumen, with a small amount of mineral matter. The yolk is composed of about one-half water, one- third fat, and nearly one-sixth proteid matter, with nearly twice as much mineral matter as the white contains. Composition of the Egg. Water 73.7 per cent. Proteid 14.8 per cent* COOKING 2d Fat 10.5 per cent. Mineral Matter 1.0 per cent 100.0 Pig. 7. ■ 3 14 The Egg.