With more fat, however, he would require less pro-
teid. The quantity and proportion of food needed
varies with age, climate, habits of life, and other
conditions. Familiarity with the Table giving the
Chemical Composition of American Food Materials, on
p. 319, will aid you in selecting food and in planning
meals.
142 THEORY AND PRACTICE OF COOKERY
Practical Points about feeding a Family
252. 1 . Brain-workers (teachers, students, clerks, etc.)
need easily digestible food ; muscle workers (working-
men, etc.) find coarser food better suited to their needs.
2. No one meal need be " balanced," that is, need
contain proteids, carbohydrates, and fats in perfect pro-
portion, but each day's food should include all three
kinds, and a week's dietary should approach the stand-
ard. (See table on p. 141.)
3. Diet should be varied as well as mixed ; for ex-
ample, do not depend too much on potatoes for starch ;
have rice or macaroni sometimes instead.
4. When planning a meal, think what was served at
the preceding one ; if starchy foods chiefly, supply
plenty of proteid. Do not forget that butter, eggs,
milk, etc., used in cooking count as food just as much
as if served by themselves on the table. By planning
meals, in part at least, for several days ahead, you will
find it easier to provide varied and rightly balanced
fare.
5. Food is not necessarily nutritious in proportion
to its cost. (See Economy in Marketing, § 320, and
Selecting Vegetables, §395; also Appendix B.)
6. Remember that plant proteid may take the place
of animal proteid ; if you have but a small piece of
meat, serve peas or beans with it rather than beets.
(§392.)
7. Familiarize yourself with the composition of com-
mon foods so that you may readily think of suitable
FOOD IN ITS RELATION TO LIFE 143
combinations and know how to supply lack of one food
by another of similar character.
Helpful Reading in the American Kitchen Magazine. — " Every-
day Breakfasts," Vol. XIII, p. 18; "Food for a Typical
American Family," Vol. VI, p. 26 (for pupils who have had a year
of cookery) ; " A Twenty-fom- Cent Dinner," Vol. XI, p. 9 ; and
" Menus " in each month's issue during 1898.
CHAPTER VI
TISSUE-BUILDING POODS : THE FLESH OF
ANIMALS
Section 1. Meat: Its Structure, Composition, and
Cooking
253. In general, flesh-food is called meat. In our
markets, however, this term is applied only to the flesh
of cattle, sheep, and swine, that of mature animals being
known as beef, mutton, and pork, respectively, that of
calves as veal, and of lambs as lamb.
Lean Meat: A study of it in connection with its
preparation in some simple ways.
Directions for One Way of preparing Beef-juice
254. Use a one-half pound slice of the top round of
beef cut three-fourths of an inch thick. Let a small
bowl stand in a pan of boiling-hot water until thor-
oughly heated ; then lay in it the beef, letting first one
side, then the other, lie next to the bowl. When the
heat has whitened it, cut it into small pieces, and
squeeze these, a few at a time, in a meat-press, vege-
table-press, or lemon-squeezer. (For serving Beef-
juice, see p. 305.)
255. Composition and structure of lean meat. — What
foodstuff have we found in the animal foods we have
144
THE FLESH OF ANIMALS 145
already used ? How can we find out if it is also con-
tained in meat ?
Page 67
Presented as published in 1901. 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
A modernized reading is not available for this page yet. You are seeing the original text.
With more fat, however, he would require less pro-
teid. The quantity and proportion of food needed
varies with age, climate, habits of life, and other
conditions. Familiarity with the Table giving the
Chemical Composition of American Food Materials, on
p. 319, will aid you in selecting food and in planning
meals.
142 THEORY AND PRACTICE OF COOKERY
Practical Points about feeding a Family
252. 1 . Brain-workers (teachers, students, clerks, etc.)
need easily digestible food ; muscle workers (working-
men, etc.) find coarser food better suited to their needs.
2. No one meal need be " balanced," that is, need
contain proteids, carbohydrates, and fats in perfect pro-
portion, but each day's food should include all three
kinds, and a week's dietary should approach the stand-
ard. (See table on p. 141.)
3. Diet should be varied as well as mixed ; for ex-
ample, do not depend too much on potatoes for starch ;
have rice or macaroni sometimes instead.
4. When planning a meal, think what was served at
the preceding one ; if starchy foods chiefly, supply
plenty of proteid. Do not forget that butter, eggs,
milk, etc., used in cooking count as food just as much
as if served by themselves on the table. By planning
meals, in part at least, for several days ahead, you will
find it easier to provide varied and rightly balanced
fare.
5. Food is not necessarily nutritious in proportion
to its cost. (See Economy in Marketing, § 320, and
Selecting Vegetables, §395; also Appendix B.)
6. Remember that plant proteid may take the place
of animal proteid ; if you have but a small piece of
meat, serve peas or beans with it rather than beets.
(§392.)
7. Familiarize yourself with the composition of com-
mon foods so that you may readily think of suitable
FOOD IN ITS RELATION TO LIFE 143
combinations and know how to supply lack of one food
by another of similar character.
Helpful Reading in the American Kitchen Magazine. — " Every-
day Breakfasts," Vol. XIII, p. 18; "Food for a Typical
American Family," Vol. VI, p. 26 (for pupils who have had a year
of cookery) ; " A Twenty-fom- Cent Dinner," Vol. XI, p. 9 ; and
" Menus " in each month's issue during 1898.
CHAPTER VI
TISSUE-BUILDING POODS : THE FLESH OF
ANIMALS
Section 1. Meat: Its Structure, Composition, and
Cooking
253. In general, flesh-food is called meat. In our
markets, however, this term is applied only to the flesh
of cattle, sheep, and swine, that of mature animals being
known as beef, mutton, and pork, respectively, that of
calves as veal, and of lambs as lamb.
Lean Meat: A study of it in connection with its
preparation in some simple ways.
Directions for One Way of preparing Beef-juice
254. Use a one-half pound slice of the top round of
beef cut three-fourths of an inch thick. Let a small
bowl stand in a pan of boiling-hot water until thor-
oughly heated ; then lay in it the beef, letting first one
side, then the other, lie next to the bowl. When the
heat has whitened it, cut it into small pieces, and
squeeze these, a few at a time, in a meat-press, vege-
table-press, or lemon-squeezer. (For serving Beef-
juice, see p. 305.)
255. Composition and structure of lean meat. — What
foodstuff have we found in the animal foods we have
144
THE FLESH OF ANIMALS 145
already used ? How can we find out if it is also con-
tained in meat ?