THE LIBRARY OF THE UNIVERSITY OF CALIFORNIA IN MEMORY OF Professor Benjamin A. Bernstein PHYSICAL CULTURE COOK BOOK COMPILED AND WRITTEN UNDER DIRECTION OF BERNARR MACFADDEN BY MRS. MARY RICHARDSON ASSISTED BY GEO. PROPHETbrt Copyrighted, 1901, by BERNARR MACFADDEN in U. S. A. Entered at Stationers Hall, London, Eng. All Rights Reserved PUBLISHED BY THE PHYSICAL CULTURE PUBLISHING CO. NEW YORK, U. S. A, Alphabetical Index see pe^go 221 Preface and first three chapters written by Mr. Macfadderv AGRICULTURE GIFT ;nc< PREFACE. The art of cooking should be taught in every public school. Every boy and girl should not only know how to cook, but should be able to quickly detect and understand the causes of bad cooking. Though there may come a day when foods can be tastily and wholesomely prepared without cooking, such a vast change is unques- tionably far removed from the present age. Therefore, knowledge of cooking is of almost as much importance as that of reading or writ- ing. Thousands become regular patrons of the doctors simply because of inferior 'cooking. The best food in the world can be made indi- gestible and almost devoid of nourishment from the same cause. • The contents of this book will plainly set 871 4 PREFACE. forth the best methods of preparing all the foods now used on the table of the average English-speaking family. Too often cooking is looked upon merely as the art of preparing food to tickle the palate of gourmands whose sense of taste is so dead- ened that no food, not highly seasoned, can be enjoyed. Such persons have lost the power to appreciate the delicate flavor of the whole- some, nourishing foods. It is the taste of the seasoning alone that they crave. The preparation here advised is meant to bring out to the greatest degree the most deli- cate flavor of food, and therefore but little seasoning is used with the exception of salt. Food, properly cooked, properly eaten, in proper quantities, has a vast influence upon the strength, beauty and suppleness of the body. The brain, too, draws all its nourishment from the same source, and clear and strong mental faculties depend more upon competent cookery at the present day than we imagine. THE PHYSICAL CULTURE COOK BOOK. 5 The suggestions contained herein are pre- sented with the hope that they will be of mate- rial assistance to the reader in building the highest degree of physical and mental powers through the aid of nourishing foods properly and palatably prepared. _^M^ CHAPTER I, The following bills of fare were used at the Physical Culture Health Home for some time : Dinner was served at 10 o'clock and supper at 5 o'clock. Usually fruit of some kind was passed around early in the morning. To those who are compelled to eat at the regular hours of those accustomed to three meals per day, would suggest that they eat some light fruit either at the noon or the morning meal, and the two heavy meals at the other meal hours. Recipes for cooking or preparing the various dishes in the bills of fare will be found on the pages given in parenthesis to the right of each dish mentioned. Salt is the only seasoning allowed. Fruit always means bananas or apples and two other varieties. Especial care necessary to see that all fruit is served at proper ripeness. Whole wheat bread served at every meal. 8 THE PHYSICAL CULTURE COOK BOOK,

AI-modernized reading of the original text

THE LIBRARY OF THE UNIVERSITY OF CALIFORNIA IN MEMORY OF Professor Benjamin A. Bernstein PHYSICAL CULTURE COOK BOOK COMPILED AND WRITTEN UNDER DIRECTION OF BERNARR MACFADDEN BY MRS. MARY RICHARDSON ASSISTED BY GEO. PROPHET Copyrighted, 1901, by BERNARR MACFADDEN in U. S. A. Entered at Stationers Hall, London, Eng. All Rights Reserved PUBLISHED BY THE PHYSICAL CULTURE PUBLISHING CO. NEW YORK, U. S. A, Alphabetical Index see page 221 Preface and first three chapters written by Mr. Macfadden AGRICULTURE GIFT ;nc< PREFACE. The art of cooking should be taught in every public school. Every boy and girl should not only know how to cook, but should be able to quickly detect and understand the causes of bad cooking. Though there may come a day when foods can be tastily and wholesomely prepared without cooking, such a vast change is unquestionably far removed from the present age. Therefore, knowledge of cooking is of almost as much importance as that of reading or writing. Thousands become regular patrons of the doctors simply because of inferior 'cooking. The best food in the world can be made indigestible and almost devoid of nourishment from the same cause. • The contents of this book will plainly set 4 PREFACE. forth the best methods of preparing all the foods now used on the table of the average English-speaking family. Too often cooking is looked upon merely as the art of preparing food to tickle the palate of gourmands whose sense of taste is so deadened that no food, not highly seasoned, can be enjoyed. Such persons have lost the power to appreciate the delicate flavor of the wholesome, nourishing foods. It is the taste of the seasoning alone that they crave. The preparation here advised is meant to bring out to the greatest degree the most delicate flavor of food, and therefore but little seasoning is used with the exception of salt. Food, properly cooked, properly eaten, in proper quantities, has a vast influence upon the strength, beauty and suppleness of the body. The brain, too, draws all its nourishment from the same source, and clear and strong mental faculties depend more upon competent cookery at the present day than we imagine. The suggestions contained herein are presented with the hope that they will be of material assistance to the reader in building the highest degree of physical and mental powers through the aid of nourishing foods properly and palatably prepared. _^M^ CHAPTER I, The following bills of fare were used at the Physical Culture Health Home for some time : Dinner was served at 10 o'clock and supper at 5 o'clock. Usually fruit of some kind was passed around early in the morning. To those who are compelled to eat at the regular hours of those accustomed to three meals per day, would suggest that they eat some light fruit either at the noon or the morning meal, and the two heavy meals at the other meal hours. Recipes for cooking or preparing the various dishes in the bills of fare will be found on the pages given in parenthesis to the right of each dish mentioned. Salt is the only seasoning allowed. Fruit always means bananas or apples and two other varieties. Especial care necessary to see that all fruit is served at proper ripeness. Whole wheat bread served at every meal.

Physical culture cook book