Very hot water, as we all know, is a prompt checker
of bleeding, and besides, if it is clean, as it should be,
it aids in gterlizing wounds.
HcUVs Journal of Health.
- ■ i
The Queen Cook Book 309
There must ever be sympathy of occupation be-
tween the united heads of the household. The wife
must not feel that the husband has had no struggles at
$ the store, office, or shop; also the husband must realize
5 that the wife has had to endure many disappointments
s through the day and only half the work is accom-
plished that she anticipated. Let a note of sympathy
I or a helping hand be extended to each other, ever ob-
\ serving the small courtesies of life in your daily inter-
j course. Your gains are one, your interests are one,
i your losses are one; lay hold of the work of life cheer-
fully, with two heads to plan, four hands to work,
four eyes to watch, four shoulders on which shall rest
its joys or trials. Every woman should have a
thorough knowledge of the chemistry of foods and
cooking, in order to understand the composition of
substances, and the changes which they undergo, and
also of dietetics to regulate the kind and quantity to be
eaten. One who has studied the question for years
says: " Not only the age and occupation, but also the
individuality of the person play an important part in
the regulation of diet, and decide not only the quan-
tity but also the kind of food, and the form in which it
is to be taken. For the proper assimilation of the
nourishment and its complete effect in the organism,
the food must be agreeable; it must relish. A supply
of needed nourishment is not enough, man requires
yet more. He must find his food pleasing to the
taste. The boiling and roasting of food materials are
operations which we find only among civilized people,
and they have been developed with the advance of
civilization. The whole art of coo^'ing amounts to
this: So to prepare food that it will best sustain a
healthy, vigorous life." Dr. J. Konig^ Berlin.
3IO TJke Queen Cook Book
^ The nutrition of the animal body, that is, the as-
similation of the food taken, is dependent upon ab-
soq;>tion. This depends upon previous chemical pro-
cesses. These processes are contingent upon the
secretions, the saliva, the gastric juice, etc. ; and it is
a well known fact that the flow of these liquids is, to a
great extent under the control of the nerves. What-
ever excites the nerves pleasantly, causes an abundant
secretion of the chemical agents of food change. In
this fact lies the secret of modern cooking, and the
judicious use of condiments or relishes."
The Chemistry of Cooking.
Petterhofer says of condiments: " I may compare
them to the right use of lubricants for an engine,
which indeed can not replace the steam power, but
may help it to a much easier and more regular action,
and besides, prevents, quite naturally, the wearing out
of the machine. In order to do this, one condition is
absolutely necessary: the lubricant must not attack
the machine; it must be harmless.**
If any are dyspeptic, let them replenish their vital
energies with oxygen, by exercise in the open air.
Nature will often restore itself, if it is not clogged by
ourselves.
The Queen Cook Book 31 1
HINTS FOR THE TABLE.
** Entice all neatly to what they know best,
For so thou dost thyself and him a pleasure."
Geo, Herbert,
Page 123
Presented as published in 1895. 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
Very hot water, as we all know, is a prompt checker of bleeding, and besides, if it is clean, as it should be, it aids in sterilizing wounds.
Hall's Journal of Health.
- ■ i
The Queen Cook Book 309
There must ever be sympathy of occupation between the united heads of the household. The wife must not feel that the husband has had no struggles at $ the store, office, or shop; also the husband must realize
5 that the wife has had to endure many disappointments
s through the day and only half the work is accomplished that she anticipated. Let a note of sympathy I or a helping hand be extended to each other, ever ob-
\ serving the small courtesies of life in your daily interj course. Your gains are one, your interests are one,
i your losses are one; lay hold of the work of life cheerfully, with two heads to plan, four hands to work, four eyes to watch, four shoulders on which shall rest its joys or trials. Every woman should have a thorough knowledge of the chemistry of foods and cooking, in order to understand the composition of substances, and the changes which they undergo, and also of dietetics to regulate the kind and quantity to be eaten. One who has studied the question for years says: " Not only the age and occupation, but also the individuality of the person play an important part in the regulation of diet, and decide not only the quantity but also the kind of food, and the form in which it is to be taken. For the proper assimilation of the nourishment and its complete effect in the organism, the food must be agreeable; it must relish. A supply of needed nourishment is not enough, man requires yet more. He must find his food pleasing to the taste. The boiling and roasting of food materials are operations which we find only among civilized people, and they have been developed with the advance of civilization. The whole art of cooking amounts to this: So to prepare food that it will best sustain a healthy, vigorous life." Dr. J. Konig^ Berlin.
3IO TJke Queen Cook Book
^ The nutrition of the animal body, that is, the assimilation of the food taken, is dependent upon absorption. This depends upon previous chemical processes. These processes are contingent upon the secretions, the saliva, the gastric juice, etc. ; and it is a well known fact that the flow of these liquids is, to a great extent under the control of the nerves. Whatever excites the nerves pleasantly, causes an abundant secretion of the chemical agents of food change. In this fact lies the secret of modern cooking, and the judicious use of condiments or relishes."
The Chemistry of Cooking.
Petterhofer says of condiments: " I may compare them to the right use of lubricants for an engine, which indeed can not replace the steam power, but may help it to a much easier and more regular action, and besides, prevents, quite naturally, the wearing out of the machine. In order to do this, one condition is absolutely necessary: the lubricant must not attack the machine; it must be harmless.**
If any are dyspeptic, let them replenish their vital energies with oxygen, by exercise in the open air. Nature will often restore itself, if it is not clogged by ourselves.
The Queen Cook Book 31 1
HINTS FOR THE TABLE.
** Entice all neatly to what they know best, For so thou dost thyself and him a pleasure."
Geo, Herbert,