Household science and arts

Drain most of the liquid from the tomatoes, and add to the tomatoes, the onion, salt, and pepper. Put a layer of bread crumbs in a baking dish, cover it with [illustration: Digitized by Google] J ts. pepper orumbs in a baking dish, cover it with 2 c. bread crumbs tomatoes and put buttered crumbs on top. 4 tbs. butter Bake them, covered, in a hot oven one half hour. Remove the cover and brown the crumbf. RECIPE 64. SCALLOPED RICE AND TOMATOES Put alternate layers of cooked rice and canned tomatoes in a baking dish ; sprinkle each layer of tomatoes with salt and pepper. Cover them wi th bu ttered crumbs. Bake them, covered, in a hot oven until the mixture is hot ; then remove the cover and brown the crumbs. Digitized by Google COMPOSITION OF FOODS 61 Composition of Foods Kinds of Food. — Foods may be divided into five groups: — Proteids. Fats and oils. Carbohydrates. Mineral matter. Water. Proteids are necessary to life. Their chief oflSce is to build up and repair wom-out tissue, although they also furnish energy. They form a part of both animal and vegetable foods, and as they contain nitrogen they are often spoken of as nitrogenous foods. The principal proteid foods are milk, eggs, meat, fish, cheese, grains, peas, beans, lentils, and nuts. Carbohydrates. — The principal oflSce of the carbohydrate foods is to furnish energy. They are foimd in vegetable foods and are chiefly starches and sugars ; cereals, vegetables, sugars, and fruits are among the carbohydrate foods. Fats and Oils. — The principal oflSce of fats and oils is to furnish energy. They are found in both animal and vegetable foods. Cream, butter, bacon, and other fat of meat, fish, olive oil, cotton-seed oil, peanut oil, com oil, and nut oil, are classed among the fats and oils. Mineral Matter. — The principal oflSce of mineral matter is to furnish material for bones. It occurs in the juices of fresh meats, in fish, vegetables, fruits, water and salt. Water is one of our main foods and is essential to life. It makes up about 70 per cent of the weight of the body, and is contained to a greater or less extent in all foods. About 2 or 3 quarts of water should be taken daily in food or drink, as water is necessary to soften and dissolve food and to aid in carrying ofiF waste, and keep the blood in good conditioA. Water also assists in the important work of keeping the body at the normal temperature of 98°. [illustration: [illustration: Digitized by Google]] Milk General Composition. — Water. Proteid casern, albumin. Fat in form of cream. Sugar of milk. Mineral matter. Experiments. — The teacher should have the pupils perform experiments which will show that milk contains : — (a) Fat. (6) Sugar. (c) Albumin. (d) Curd and whey. Food Value. — Milk is a complete food, because it contains all the necessary food elements in such form as can be readily digested and made a part of the body. It is the best food for infants and is of great value to almost all invalids. Pure rich milk is creamy white. Poor milk is blue white. Milk should be sipped slowly, as a solid curd, difficult to digest, is apt to form in the stomach if it is swallowed hastily. ^ If there is doubt as to the freshness of milk, it should be scalded in a double boiler. If it is not fresh, it will soon curdle or separate. Milk should be scalded before it is used for cooking. Boiled milk is considered hard to digest, but hot milk is often given to induce sleep. Care of Milk. — Absolute cleanliness is essential in the handling and care of milk, as it readily absorbs odors and impurities, and collects germs of contagious diseases. Milk may be made unfit for food, especially for children, by careless treatment, such as : — (a) Placing it in unclean vessels. (6) Exposing it unnecessarily to the air. (c) Failing to keep it cool until it is needed for use. (d) Exposing it to flies. Digitized by Google