Every-day dishes and every-day work

86.8 85.5 89.8 83.2 Oats 80.1 84.9 Rice 80.9 7.3 4.6 4.1 10.3 14.3 8.3 6.3 3.6 4.5 3.9 6.3 7.3 .1 .4 1.4 3.8 3.5 86 9 ("Apple 13.7 13.5 Blackberry 6.6 Banana 26.7 U Cherry 14.8 Grape 18.2 Pear 12.4 U Prune 13.4 W Plum 10.8 « 13.9 L Strawberry 10.1 89.3 Walnut 88.3 R 89.7 t^1 Sweet Almond Peanut 87.3 79.6 Cocoanut 50.5 ' Winter Cabbage Spinach 18.1 10.5 Potato White Turnip Beet 34.4 5.4 11.5 « s Sweet Potato Asparagus Squash 27.3 5.3 13.3 Tomato 6.8 83.3 Beans, field French or Kidney Lima Milk Sug. 5.2 2.8 3.8 3.6 78.5 85.3 Lentils Cows' milk 83.8 Skimmed milk Buttermilk 10.4 9.3 Lean Beaf "< 1 Lean Mutton Veal Pork H 1^' White Fish Entire Egg [7] 8 INTRODUCTION. terials, A careful study of the nutritive values of various foods is a matter of first importance in the selection of food for the daily needs of the household. The accompanying table of food analyses will serve as an aid to the housekeeper in this direction. A knowledge of the digestibility and proper preparation of foods is likewise essential, since the fitness of a food to be good material for body building depends upon its digestibility, its palatability, and its adaptability to the needs of the user, as well as upon its nutritive value.* Simplicity of diet should also be a point of first consideration, since the simplest foods, as a rule, are the most healthful. Variety is needed ; but the tendency is to supply our tables with too many kinds, and to prepare each dish in the most elaborate manner, until in many households the cooking of the food has come to be almost the chief end of life. "While the diet of the family should be looked upon as of sufficient importance to demand careful consideration, its preparation should not usurp the larger share of one's time. A great variety of foods at one meal creates a love of eating as a source of pleasure merely, and likewise furnishes temptation to overeat. Let us have wellcooked, nutritious, palatable food, and plenty of it, with a suitable variety from day to day, but not too great a variety at each meal. 1 In the author's larger work, " Science In the Kitchen," are given chapters on the digestion of foods and the principles underlying their proper selection and prepiiration, together with complete tables, showing the nutritive value of foods. Paqb. Cereals 17 Food Value of Cereals — General Directions for the Cooking of Grains — Grains for Breakfast — Dressing for Grains. Recipes. — Dressings for Grains: Grape Sauce — Lemon Sauce — Blueberry, Black Raspberry, and Strawberry Sauces. Wheat : Pearled Wheat — Cracked Wheat — Rolled Wheat — Boiled Wheat — Wheat with Raisins — Wheat with Fresh Fruit — Molded Wheat — Browned Wheat — Farina — Farina with Fig Sauce — Farina with Fresh Fruit — Molded Farina — Graham Grits — Wheat-Meal or Graham Mush — Wheat-Meal or Graham Mush with Dates — Plum Porridge — Wheat-Meal or Graham Apple Mush — Blackberry Mush — Peach Mush. Barley : Pearled Barley with Raisins — Pearled Barley with Lemon Sauce, Oatmeal : Oatmeal Mush — Oatmeal Fruit Mush — Oatmeal Blancmange — Oatmeal Blancmange No. 2 — Jellied Oatmeal — Rolled Oats — Oatmeal with Apple — Oatmeal Porridge.