Foods may be divided into tissue-building foods and fuel foods. The tissue-building foods are such foods as milk, eggs, cheese, wheat, meat and the legumes. The fuel foods are sugars and starches and fats and oils. In order to keep the body in a good condition a combination of the tissue-building foods and the fuel foods is necessary, with a supply of water to dissolve them. About 125 grams of tissue-building foods and 550 grams of the fuel foods is the amount required daily. A mixed diet, therefore, is the ideal diet for the healthy adult. The changing of the tissues and the assimilation of food are very rapid in childhood and youth, so that the system demands at that time an abundant supply of such foods as meat, milk and eggs. When middle age is reached, the amount of such food should be decreased. Otherwise the tax on the organs which take care of the wastes will be so great that disease will follow. Thus it is clear that people of different ages require different combinations and amounts of food. The kinds of food required to nourish the healthy body vary also 3 4 lowney's cook book with the sex, occupation and climate, as well as with the age and peculiarities of the individual. In order to judge of the relative value of food to the body it is necessary to find out what percentage of each nutritive constituent the food contains, how much energy it is capable of yield- ing, how much of the food eaten is digested, how much is absorbed, and whether the nutritive constituents are obtained at a reasonable cost. Farmers' Bulletin number twenty-three, published by the United States Department of Agriculture, will be found interesting to those caring to study foods from the above standpoints. The following menus for one day will supply food in the proper proportion, and the body will be well nour- ished : — Breakfast Dinner Supper Meat Hash Beefsteak Omelet Cornbread and Butter Creamed Cauliflower Baking Powder Biscuit Cocoa Riced Potatoes Pear Sauce Tapioca Pudding The nutritive value of food depends to a very large extent upon the cooking. Many raw foods are indigestible, but these same foods cooked are nutritious. The importance of proper cooking cannot be overestimated. Cooking changes the food so that the digestive juices can take care of it ; cooking improves the flavor and the appearance, thus making the food more appetizing ; and cooking kills disease germs, parasites and other danger- ous organisms. Dainty serving makes even cheap dishes more palatable. This stimulates the digestive juices ; hence food should be made appetizing in order to obtain the greatest value from it. METHODS OF COOKING - 5 METHODS OF COOKING Boiling Boiling point is the temperature at which a fluid is converted into vapor, with the phenomenon of ebullition. The boiling point of water is 212 degrees Fahrenheit. In cooking, the term boiling means the cooking of food in a boiling liquid, and water is the liquid generally used. Rapidly boiling water is no hotter than when the agita- tion is less, but in some cases, as in the boiling of rice, violently boiling water is recommended for the purpose of keeping the grains of rice separated. The boiling point of water once reached can be held with a moderate amount of heat.

AI-modernized reading of the original text

Foods may be divided into tissue-building foods and fuel foods. The tissue-building foods are such foods as milk, eggs, cheese, wheat, meat and the legumes. The fuel foods are sugars and starches and fats and oils. In order to keep the body in a good condition a combination of the tissue-building foods and the fuel foods is necessary, with a supply of water to dissolve them. About 125 grams of tissue-building foods and 550 grams of the fuel foods is the amount required daily. A mixed diet, therefore, is the ideal diet for the healthy adult. The changing of the tissues and the assimilation of food are very rapid in childhood and youth, so that the system demands at that time an abundant supply of such foods as meat, milk and eggs. When middle age is reached, the amount of such food should be decreased. Otherwise the tax on the organs which take care of the wastes will be so great that disease will follow. Thus it is clear that people of different ages require different combinations and amounts of food. The kinds of food required to nourish the healthy body vary also 4 lowney's cook book with the sex, occupation and climate, as well as with the age and peculiarities of the individual. In order to judge of the relative value of food to the body it is necessary to find out what percentage of each nutritive constituent the food contains, how much energy it is capable of yielding, how much of the food eaten is digested, how much is absorbed, and whether the nutritive constituents are obtained at a reasonable cost. Farmers' Bulletin number twenty-three, published by the United States Department of Agriculture, will be found interesting to those caring to study foods from the above standpoints. The following menus for one day will supply food in the proper proportion, and the body will be well nourished : — Breakfast Dinner Supper Meat Hash Beefsteak Omelet Cornbread and Butter Creamed Cauliflower Baking Powder Biscuit Cocoa Riced Potatoes Pear Sauce Tapioca Pudding The nutritive value of food depends to a very large extent upon the cooking. Many raw foods are indigestible, but these same foods cooked are nutritious. The importance of proper cooking cannot be overestimated. Cooking changes the food so that the digestive juices can take care of it ; cooking improves the flavor and the appearance, thus making the food more appetizing ; and cooking kills disease germs, parasites and other dangerous organisms. Dainty serving makes even cheap dishes more palatable. This stimulates the digestive juices ; hence food should be made appetizing in order to obtain the greatest value from it. Boiling Boiling point is the temperature at which a fluid is converted into vapor, with the phenomenon of ebullition. The boiling point of water is 212 degrees Fahrenheit. In cooking, the term boiling means the cooking of food in a boiling liquid, and water is the liquid generally used. Rapidly boiling water is no hotter than when the agitation is less, but in some cases, as in the boiling of rice, violently boiling water is recommended for the purpose of keeping the grains of rice separated. The boiling point of water once reached can be held with a moderate amount of heat.

Lowney's cook book