I soup ladle (half pt.) 25 I wooden spoon (stirring) 15 I sauce pan (i qt. size) 30 Total $9.95 to $15.25 Small covered cans or jars are useful for holding supplies, as flour, sugar, salt, etc. A Mason jar or tin lard pail can be used. A pail for water and one for garbage are necessary. All garbage should be burned or buried. * 2. An easy way to write measures in our books : oz. = ounce lb. = pound ssp. = saltspoonful tsp. s teaspoonful tb. = tablespoonful cp. = cup pt. = pint qt. = quart gall. = gallon pk. = peck bu. ^ bushel 3. What food does for us. Food builds our bodies, and gives us fuel; and so gives us heat and power to work. It also helps to make the body run properly — " regulates the body," Miss James says. She explained this by saying that one thing that water does is to help keep our bodies at an even heat. 4. What do we mean by foodstuffs ? There are many kinds of food materials, but they are all made of a few substances called foodstuffs. Body Builders Fuel Foods Body Regulators Protein Mineral matter or ash Protein Fat Carbohydrates (Starch and sugar) Water Mineral matter 294 FOOD AND HEALTH Cellulose, or vegetable fiber, is not digested, and does not nourish us, but it helps to keep the digestive tract in order. It is a- good plan to use some bran in cereals and muffins. 5. Some food materials have one foodstuff only, and others all of them. This list helps me to remember the foodstuffs in different food materials : Foods largely protein : lean meat of all kinds, fish, shellfish, eggs, cheese. Foods rich in protein but with more of other substances than the above : milk, cereals, bread, macaroni, nuts, dried peas, beans, and lentils. Foods largely fat*, butter, cream, olive oil, bacon, lard, oleo- margarine, fat from meat or nuts. Foods rich in fat but with more of other materials than the above : milk, egg yolk, nuts, fat meats. Foods largely carbohydrate : sugars, starches, honey, molasses, sirups, tapioca, potatoes, bananas. Foods rich in carbohydrate but with more of other materials than the above: bread, cereals, macaroni, milk, sweet fruits, carrots, parsnips, corn, dried peas and beans. Foods rich in mineral matter : milk, egg yolks, cereals made from the whole grain, fruits, green vegetables, dried peas and, beans. 6. Why do we cook, and how? We cook food sometimes to make it look good to eat ; to change the flavor ; to make it digest more readily; to kill yeast, bacteria, and molds. We can cook in all these ways : Heat direct from coal, charcoal, wood, or gas : Toasting : Surfaces of food exposed and turned for browning. Broiling : Thin portions of meat or fish exposed and turned for searing, browning, and short cooking of the interior. Roasting : Thicker cuts of meat exposed and turned frequently for searing, browning, and gradual cooking of the interior. This is an ancient method. We use it in gas stoves when we cook directly under the gas. MARJORIE ALLEN'S NOTEBOOK 295 Heat through some substance : Cooking in water : Boiling: Cooking in boiling water, temperature, 212° F., or 100° C. Simmering, stewing, or " coddling." — Cooking in water below the boiling temperature, 180° F. up to 210° F. Steaming : Cooking in a receptacle into which steam passes, 21 2° F. — or in a closed receptacle with steam or boiling water around the inner vessel as in a double boiler, or a " steamer," temperature from 200° F. to 210° F. Cooking in fat : Deep fat frying, temperature 350°-400° F. Cooking by heated surfaces :

AI-modernized reading of the original text

I soup ladle (half pt.) 25 I wooden spoon (stirring) 15 I sauce pan (i qt. size) 30 Total $9.95 to $15.25 Small covered cans or jars are useful for holding supplies, as flour, sugar, salt, etc. A Mason jar or tin lard pail can be used. A pail for water and one for garbage are necessary. All garbage should be burned or buried. * 2. An easy way to write measures in our books : oz. = ounce lb. = pound ssp. = saltspoonful tsp. = teaspoonful tb. = tablespoonful cp. = cup pt. = pint qt. = quart gall. = gallon pk. = peck bu. = bushel 3. What food does for us. Food builds our bodies, and gives us fuel; and so gives us heat and power to work. It also helps to make the body run properly — " regulates the body," Miss James says. She explained this by saying that one thing that water does is to help keep our bodies at an even heat. 4. What do we mean by foodstuffs ? There are many kinds of food materials, but they are all made of a few substances called foodstuffs. Body Builders Fuel Foods Body Regulators Protein Mineral matter or ash Protein Fat Carbohydrates (Starch and sugar) Water Mineral matter Cellulose, or vegetable fiber, is not digested, and does not nourish us, but it helps to keep the digestive tract in order. It is a good plan to use some bran in cereals and muffins. 5. Some food materials have one foodstuff only, and others all of them. This list helps me to remember the foodstuffs in different food materials : Foods largely protein : lean meat of all kinds, fish, shellfish, eggs, cheese. Foods rich in protein but with more of other substances than the above : milk, cereals, bread, macaroni, nuts, dried peas, beans, and lentils. Foods largely fat: butter, cream, olive oil, bacon, lard, oleomargarine, fat from meat or nuts. Foods rich in fat but with more of other materials than the above : milk, egg yolk, nuts, fat meats. Foods largely carbohydrate : sugars, starches, honey, molasses, sirups, tapioca, potatoes, bananas. Foods rich in carbohydrate but with more of other materials than the above: bread, cereals, macaroni, milk, sweet fruits, carrots, parsnips, corn, dried peas and beans. Foods rich in mineral matter : milk, egg yolks, cereals made from the whole grain, fruits, green vegetables, dried peas and, beans. 6. Why do we cook, and how? We cook food sometimes to make it look good to eat ; to change the flavor ; to make it digest more readily; to kill yeast, bacteria, and molds. We can cook in all these ways : Heat direct from coal, charcoal, wood, or gas : Toasting : Surfaces of food exposed and turned for browning. Broiling : Thin portions of meat or fish exposed and turned for searing, browning, and short cooking of the interior. Roasting : Thicker cuts of meat exposed and turned frequently for searing, browning, and gradual cooking of the interior. This is an ancient method. We use it in gas stoves when we cook directly under the gas. Heat through some substance : Cooking in water : Boiling: Cooking in boiling water, temperature, 212° F., or 100° C. Simmering, stewing, or " coddling." — Cooking in water below the boiling temperature, 180° F. up to 210° F. Steaming : Cooking in a receptacle into which steam passes, 21 2° F. — or in a closed receptacle with steam or boiling water around the inner vessel as in a double boiler, or a " steamer," temperature from 200° F. to 210° F. Cooking in fat : Deep fat frying, temperature 350°-400° F. Cooking by heated surfaces :

Food and health