understand that we do not in any way recom-
mend the use of fried foods as the term is or-
dinarily understood. Whenever this is men-
tioned we mean that the tood is to be fried
in a vessel containing sufficient pure vegetable
oil to entirely immerse it, the oil being heated
to a smoking degree. When the food is cooked
in this manner a thin crust is formed imme-
diately the oil comes in contact with it, and
this crust prevents the oil from penetrating the
food. If the oil is not heated sufficiently it
will penetrate and saturate the food.
Frequently through the book you will find
baking powder mentioned. There are, of
course, several good brands of baking powder
on the market, but absolutely pure baking
powder is easily made. It is composed of two
parts of cream of tartar and one part bicar-
bonate of soda. These two elements can be
kept in every kitchen in separate bottles well
corked, and may be used in proportion to suit.
This baking powder is cheaper, purer and
more reliable than any brand on the market.
You will find a few recipes for "devilled"
dishes. One hygienist remarked that all dishes
THE PHYSICAL CULTURE COOK BOOK. 21
of this nature are so devilish that it would
have been better to have left them out en-
tirely. However, if our readers desire to run
the risk it is their affair, though we desire to
warn them that dishes of this nature can only
be digested by strong stomachs.
A good brand of yeast is put up in small
dry cakes enclosed in round cans, and can be
bought in most any grocery store, and can be
used wherever yeast is recommended.
We thoroughly realize that we cannot con-
vert the public to the strictest hygienic meth-
ods, and there are several recipes for dishes
that we do not personally recommend and
would not eat ourselves. Those, however,
who are in the habit of using such dishes and
must be regularly supplied with them will
find the method of preparation here advised
superior to the ordinary methods.
For instance you will find recipes for pre-
paring pork, lamb, and veal. Pork should
never be eaten at any time under any circum-
stances. Lamb, veal and all immature meats
are preferably avoided.
CHAPTER IV.
A WORD ON COOKING.
This little book has two chief aims. First,
it is designed to serve as a guide to whole-
some cookery and hygienic diet, and so dishes
which contain much condiment, very high
seasoning or unhealthful combinations are
omitted. Since the chemistry of cooking is a
study in itself, this book does not pretend to
teach it thoroughly; but some hints have been
given, in the various chapters, in regard to the
value of foods, their proper combination, etc.
Every housewife, hov/ever, ought to know
something of the chemistry of cookery, and
every member of the household should take
enough interest in his own welfare to under-
stand and follow a few of the simplest rules of
hygiene. The most careful preparing will not
make food digestible unless it be well masti-
cated, for instance; nor can one continually
THE PHYSICAL CULTURE COOK BOOK. 23
overeat of the simplest food with impunity.
On the other hand, enough must be taken to
nourish the system, and each must judge for
himself just how much that should be. The
proper combination of foods is another im-
portant branch of the subject, and a few ex-
planations, hints and examples will be found
in the chapter on menus.
Page 4
Presented as published in 1901. 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
understand that we do not in any way recommend the use of fried foods as the term is ordinarily understood. Whenever this is mentioned we mean that the food is to be fried in a vessel containing sufficient pure vegetable oil to entirely immerse it, the oil being heated to a smoking degree. When the food is cooked in this manner a thin crust is formed immediately the oil comes in contact with it, and this crust prevents the oil from penetrating the food. If the oil is not heated sufficiently it will penetrate and saturate the food.
Frequently through the book you will find baking powder mentioned. There are, of course, several good brands of baking powder on the market, but absolutely pure baking powder is easily made. It is composed of two parts of cream of tartar and one part bicarbonate of soda. These two elements can be kept in every kitchen in separate bottles well corked, and may be used in proportion to suit. This baking powder is cheaper, purer and more reliable than any brand on the market.
You will find a few recipes for "devilled" dishes. One hygienist remarked that all dishes
of this nature are so devilish that it would have been better to have left them out entirely. However, if our readers desire to run the risk it is their affair, though we desire to warn them that dishes of this nature can only be digested by strong stomachs.
A good brand of yeast is put up in small dry cakes enclosed in round cans, and can be bought in most any grocery store, and can be used wherever yeast is recommended.
We thoroughly realize that we cannot convert the public to the strictest hygienic methods, and there are several recipes for dishes that we do not personally recommend and would not eat ourselves. Those, however, who are in the habit of using such dishes and must be regularly supplied with them will find the method of preparation here advised superior to the ordinary methods.
For instance you will find recipes for preparing pork, lamb, and veal. Pork should never be eaten at any time under any circumstances. Lamb, veal and all immature meats are preferably avoided.
CHAPTER IV.
A WORD ON COOKING.
This little book has two chief aims. First, it is designed to serve as a guide to wholesome cookery and hygienic diet, and so dishes which contain much condiment, very high seasoning or unhealthful combinations are omitted. Since the chemistry of cooking is a study in itself, this book does not pretend to teach it thoroughly; but some hints have been given, in the various chapters, in regard to the value of foods, their proper combination, etc. Every housewife, however, ought to know something of the chemistry of cookery, and every member of the household should take enough interest in his own welfare to understand and follow a few of the simplest rules of hygiene. The most careful preparing will not make food digestible unless it be well masticated, for instance; nor can one continually
overeat of the simplest food with impunity. On the other hand, enough must be taken to nourish the system, and each must judge for himself just how much that should be. The proper combination of foods is another important branch of the subject, and a few explanations, hints and examples will be found in the chapter on menus.