Foods and home making

Since it is recognized that vitamins are chemical compounds whose composition is fairly well known, they can now be meas- ured somewhat accurately. Their quantity is usually expressed either in units or in milligrams , as given in the following: Vitamin A — Child, 6000 to 8000 International Units Adult, 3000 to 6000 International Units Child, approximately 450 International Units Adult, 250 to 400 International Units Child, 1.3 to 1.8 milligrams Adult, 1.8 milligrams Child and adult, probably 25 milligrams for preventive treatment. Child and adult, 30 to 60 milligrams (Vita- min C cannot be stored in the body). Child and adult, 135 to 200 International Units Vitamin _S6, E, K — Not known Vitamin B\ — ( thiamin ) Riboflavin — Vitamin PP — ( nicotinic acid ) Vitamin C — {ascorbic acid) Vitamin D — WEIGHTS AND APPROXIMATE MEASURES OF SOME COMMON FOOD MATERIALS Food Weight Measure Almonds, in shell i pound if cups, shelled Apples 44-50 pounds . . . 1 bushel Apricots, dried 1 pound 3 cups Beans, dried 1 pound 2f cups Butter 1 pound 2 cups Cocoa 1 pound 3f cups Coffee, ground 1 pound 4f cups Com meal 1 pound 3 cups Cornstarch 1 ounce 3 tablespoons Currants, dried 1 pound 2§ cups Eggs, whole 1 pound 9 eggs Flour, Graham 1 pound 3f cups Flour, pastry or soft wheat . . . 1 pound 4 cups Flour, whole wheat 1 pound 3f cups Gelatin, granulated 1 ounce 4 tablespoons Lard 1 pound 2 cups Peanuts, in shell 1 pound if cups, shelled Pecans, in shell 1 pound 2 cups, shelled Macaroni 1 pound 3 cups, broken into pieces Oats, rolled 1 pound 4f cups Peas, split 1 pound 2 cups Potatoes, white 60 pounds . . . . 1 bushel Prunes, dried 1 pound 3 cups Raisins 1 pound 3 cups Rice 1 pound 2f cups Salt, table 1 pound if cups Sugar, brown 1 pound 2f cups Sugar, granulated 1 pound 2 cups Sugar, powdered 1 pound 2f cups Sugar, 4X 1 pound 3f cups Tapioca 1 pound 2f cups Walnuts, soft-shell, in shell . . . 1 pound 2 cups, shelled 587 POINTS IN SELECTING KITCHEN UTENSILS ALUMINUM Characteristics: is light, easily cleaned, and durable; heats quickly; is not acted upon by food acids; does not rust de- structively. Cast — is thick and expensive ; does not bend. Stamped — is thinner and lighter than cast and less expensive ; if very thin, dents and bends easily. Useful for : saucepans, double boilers, measuring cups, cook- ing spoons, teakettles, tea and coffee pots, steamers, griddles, frying pans, pressure cookers, waterless cookers. Care : clean with neutral soap ; scour with fine steel wool or wire dish cloth; avoid using washing soda or other alkalies. CAST IRON Characteristics : is durable, unharmed by high cooking tern- peratures, and inexpensive; heats evenly, rusts, is heavy to handle, and discolors acid foods. Useful for: frying kettles for deep-fat frying, frying pans, griddles. Care: clean with soap or scouring powders, wire dish cloths; keep dry or oil to prevent rusting. RUSSIAN IRON1 Characteristics: is durable, unharmed by high cooking tem- peratures, and more expensive than cast iron ; does not rust. Useful for : bread pans, baking sheets, roasting pans. Care : clean with scouring powders. 1 Iron coated with an oxide of iron. S88 Points in Selecting Kitchen Utensils 589 STEEL Characteristics : is durable if of good grade, and is stained by acids unless the steel is “stainless.” Useful for : knives, choppers, spatulas, can openers, scissors. Care : clean with scouring powders. TIN AND WIRE1