may be made to appreciate it if it is eaten upon saltine
crackers and with it is drunk a cupful of tlie buttermilk. .
Tell the children of the healthy European custom of a
slight early breakfast of bread, freshly made butter, and
perhaps honey. Tell them, too, that Americans are recog-
nized because they will insist upon " gilding the lily," that
is to say, salting their butter.
Make bonny clabber, or to milk let each student add a
little vinegar. What has happened ? What do the curds
look like ? What do they taste like ? How is cheese
made ?
What does whey taste like ? What does it look like ?
Of what five things, then, is milk composed ?
Drill on the component parts of milk. Ask them to give
other foods that contain fats, sugars, protein, water.
Pkotein
Protein may be considered under three heads, the pro-
teids, proper, the so-called "extractives," and the amids.
The extractives give flavor to the meat, and are readily ex-
tracted from it with cold water. They are in consequence
the chief ingredients of beef tea. The amids, vegetable ex-
tractives, are found in asparagus, potato, turnips, beets, and
many other foods.
The proteids are also called nitrogenous compounds.
This name has as much reason for being as that of proteids,
for they are the only class of foods containing nitrogen.
Nevertheless, in spite of the excellent reasons for call-
ing these food materials nitrogenous compounds, the term
usually applied and generally preferred is protein for the
whole, and proteids for the tissue-forming parts.
The white of eggs, the curd of milk, lean meat (muscle),
gluten of wheat, gelatin and glue from bones and gristle,
are the commonest proteids.
- ' FOODS 103
Of these, gelatin, glue, and gristle are commonly called
gelatinoids. They do not help to build up the botly, but
they are useful fuel foods, and for this reason protect the
real " flesh formers " from consumption.
These real flesh formers, or muscle formers as they are
sometimes called, are the albuminoids. This is a word
properly restricted to the first proteids mentioned, viz., the
white of the egg (albumen, hence the name), lean meat,
curd of milk, gluten of wheat, etc. The albuminoids serve
as fuel, too, but their chief function is the manufacture in
the body of muscle, tendon, and cartilage.
Not only are meats, fish, eggs, and milk rich in protein,
but so also are many foods of vegetable origin, notably peas,
beans, wheat and graham flour, and oatmeal. But the pro-
tein of vegetables is much less easily and completely di-
gested than that of animals, and therefore they are not
nearly as valuable food stuffs as the more easily digested
meats. For " we live not upon what we eat, but upon what
we digest."
Summary.*
f Albuminoids (flesh formers, sometimes also fuel
food).
White of egg.
Curd of milk.
I. Proteids \ Lean meat.
Gluten.
Gelatinoids (fuel foods).
Gelatin from bones.
Gristle.
II. Extractives (stimulants only).
Flavoring juices of meat.
III. Amids (fuel foods).
Found in potatoes and other vegetables, also in the fruits.
* This summary, slightly adapted from Atwater, is given for the benefit
of the teacher. She must remember that the gelatinoids, extractives, and
amids, after all, make but a small part of the protein of foods; that,
104 HANDBOOK OF DOMESTIC SCIENCE
Page 52
Presented as published in 1900. 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
may be made to appreciate it if it is eaten upon saltine crackers and with it is drunk a cupful of the buttermilk. .
Tell the children of the healthy European custom of a slight early breakfast of bread, freshly made butter, and perhaps honey. Tell them, too, that Americans are recognized because they will insist upon " gilding the lily," that is to say, salting their butter.
Make bonny clabber, or to milk let each student add a little vinegar. What has happened ? What do the curds look like ? What do they taste like ? How is cheese made ?
What does whey taste like ? What does it look like ?
Of what five things, then, is milk composed ?
Drill on the component parts of milk. Ask them to give other foods that contain fats, sugars, protein, water.
Protein
Protein may be considered under three heads, the proteids, proper, the so-called "extractives," and the amids. The extractives give flavor to the meat, and are readily extracted from it with cold water. They are in consequence the chief ingredients of beef tea. The amids, vegetable extractives, are found in asparagus, potato, turnips, beets, and many other foods.
The proteids are also called nitrogenous compounds. This name has as much reason for being as that of proteids, for they are the only class of foods containing nitrogen.
Nevertheless, in spite of the excellent reasons for calling these food materials nitrogenous compounds, the term usually applied and generally preferred is protein for the whole, and proteids for the tissue-forming parts.
The white of eggs, the curd of milk, lean meat (muscle), gluten of wheat, gelatin and glue from bones and gristle, are the commonest proteids.
Of these, gelatin, glue, and gristle are commonly called gelatinoids. They do not help to build up the body, but they are useful fuel foods, and for this reason protect the real " flesh formers " from consumption.
These real flesh formers, or muscle formers as they are sometimes called, are the albuminoids. This is a word properly restricted to the first proteids mentioned, viz., the white of the egg (albumen, hence the name), lean meat, curd of milk, gluten of wheat, etc. The albuminoids serve as fuel, too, but their chief function is the manufacture in the body of muscle, tendon, and cartilage.
Not only are meats, fish, eggs, and milk rich in protein, but so also are many foods of vegetable origin, notably peas, beans, wheat and graham flour, and oatmeal. But the protein of vegetables is much less easily and completely digested than that of animals, and therefore they are not nearly as valuable food stuffs as the more easily digested meats. For " we live not upon what we eat, but upon what we digest."
Summary.*
f Albuminoids (flesh formers, sometimes also fuel food). White of egg. Curd of milk. I. Proteids \ Lean meat. Gluten. Gelatinoids (fuel foods). Gelatin from bones. Gristle. II. Extractives (stimulants only).
Flavoring juices of meat. III. Amids (fuel foods).
Found in potatoes and other vegetables, also in the fruits.
* This summary, slightly adapted from Atwater, is given for the benefit of the teacher. She must remember that the gelatinoids, extractives, and amids, after all, make but a small part of the protein of foods; that,