The proteins are subdivided into many classes, but so far as practical cooking is concerned, little need be said of these here. Since this type of material constitutes about one-fifth of the human body by weight it must be found in the daily food. Lean meat, eggs, milk *Following the nomenclature of the U. S. Department of. Agriculture, the term protein is used to denote all classes of nitrogenous foods. Fats CHOICE OF FOOD. 41 curd, and portions of grains and seeds are the princi- pal sources of this class of food. As a whole, protein of vegetable origin is more slowly and less perfectly absorbed than animal protein. The principal duty of nitrogenous foods is to build up the body and to keep it in repair. Fats are obtained from both animal and vegetable sources and for the convenience of the cook are com- monly separated by heat or pressure. Considerable fat is stored as a reserve fund in the normal human body. Its principal office is that of fuel to keep the body's ma- chinery going. Carbohydrates are chiefly of vegetable origin and in- carbo elude starch and sugar. They are not apparent to any extent in the body but are important fuel foods, though more than two pounds of starch or sugar would be re- quired to produce as much energy or bodily heat as one pound of fat. The provider of food, the cook, and the consumer all should be familiar with the composition of com- mon foods in order that the daily meals may be adapted not only to purse and palate but to climate and the con- dition of individual bodies. hydrates MILK AND ITS PRODUCTS Milk is a complete food for the young animal because it contains the five fundamental types of food ma- terial— water, mineral matter, fat, carbohydrate, and protein. The analysis of average milk is about as follows : Per cent. Water 87 Mineral 01 Fat 04 Casein .03 Sugar 05 1. 00 Since the fat is the most valuable portion commer- cially, dairymen study to feed their cows in such a way as to increase it, and in some instances milk has been produced containing 6 per cent of fat. Use of Though mainly water, milk is a valuable nutritious food and should be used freely by itself and in com- bination with other food materials, in soups, sauces, and puddings. When we remember what the depart- ment of agriculture has proved for us, that a quart of milk is quite as nourishing as a quart of oysters for which we pay six or eight times as much, we can see that it is desirable to use it more freely than is generally done. Especially during the summer months we do well to substitute milk and cheese for meats. There are average families which do not use over a pint of milk a day ; there are others who find it neces- 42 Milk of Milk MILK. 43 sary to take a gallon, and the meat bill in the latter cases becomes proportionately small. A pint of milk a day is not an excessive allowance for each member of a family, though many households consume much less. ✪ Junket or Rennet Custard

AI-modernized reading of the original text

The proteins are subdivided into many classes, but so far as practical cooking is concerned, little need be said of these here. Since this type of material constitutes about one-fifth of the human body by weight it must be found in the daily food. Lean meat, eggs, milk *Following the nomenclature of the U. S. Department of. Agriculture, the term protein is used to denote all classes of nitrogenous foods. Fats CHOICE OF FOOD. 41 curd, and portions of grains and seeds are the principal sources of this class of food. As a whole, protein of vegetable origin is more slowly and less perfectly absorbed than animal protein. The principal duty of nitrogenous foods is to build up the body and to keep it in repair. Fats are obtained from both animal and vegetable sources and for the convenience of the cook are commonly separated by heat or pressure. Considerable fat is stored as a reserve fund in the normal human body. Its principal office is that of fuel to keep the body's machinery going. Carbohydrates are chiefly of vegetable origin and in- carbo elude starch and sugar. They are not apparent to any extent in the body but are important fuel foods, though more than two pounds of starch or sugar would be required to produce as much energy or bodily heat as one pound of fat. The provider of food, the cook, and the consumer all should be familiar with the composition of common foods in order that the daily meals may be adapted not only to purse and palate but to climate and the condition of individual bodies. hydrates MILK AND ITS PRODUCTS Milk is a complete food for the young animal because it contains the five fundamental types of food material— water, mineral matter, fat, carbohydrate, and protein. The analysis of average milk is about as follows : Per cent. Water 87 Mineral 01 Fat 04 Casein .03 Sugar 05 1. 00 Since the fat is the most valuable portion commercially, dairymen study to feed their cows in such a way as to increase it, and in some instances milk has been produced containing 6 per cent of fat. Use of Though mainly water, milk is a valuable nutritious food and should be used freely by itself and in combination with other food materials, in soups, sauces, and puddings. When we remember what the department of agriculture has proved for us, that a quart of milk is quite as nourishing as a quart of oysters for which we pay six or eight times as much, we can see that it is desirable to use it more freely than is generally done. Especially during the summer months we do well to substitute milk and cheese for meats. There are average families which do not use over a pint of milk a day ; there are others who find it neces- Milk of Milk MILK. 43 sary to take a gallon, and the meat bill in the latter cases becomes proportionately small. A pint of milk a day is not an excessive allowance for each member of a family, though many households consume much less.

Records on this page

Junket or Rennet Custard

Principles of cookery