Water. You are all familiar with water and know that we drink it as a beverage and take it in many of our foods, especially in fruits and vegetables. Fats. You know about fat in butter and cream and the fat of meat ; also in the oil in nuts and in the oil which we eat on our salads. Protein may be a new word for you, but at present think of it as a substance having many forms ; like the lean of meat, the white of egg, the curd of milk which we use as cheese ; and then remember that it is also found combined with other food stuffs, in bread, beans, oatmeal, and many other foods, in forms which you will learn about later. Carbohydrates is a term which includes starch,''sugar, and cellulose. FOOD STUFFS 87 Starch is found in potatoes, rice, corn, bread, nuts, and in smaller proportions in many other foods. Sugar is found in the juices of plants and fruits, but we know it best in its manufactured form as granulated and maple sugar. Cellulose is the tough membrane in fruits and vegetables. You have seen it in the thread-like fibres of spinach and asparagus, and in the white covering of the divisions of an orange. Mineral matter is found in small portions in all of our foods. Among the most important are sulphur in eggs, iron in meat, calcium in milk, phosphorus in meat, fish, and cereals, and potassium in vegetables. These are all in too small quantities for you to distinguish but you are familiar with salt which is the only mineral which we add to our food. We need a mixture of all these food stuffs in our daily meals. Some foods which we eat contain several of these substances ; some have only one ; milk, cereals, and many foods have all of them, but not in the right proportion for all persons. How to plan our meals so that one food will supply what another food lacks, and give each person the right proportion of the food stuffs, is one of the most important things to learn about in cooking. COMBINATIONS OF PREPARED FOODS FOR SCHOOL OR PICNIC LUNCHEONS Many persons who have but little knowledge of food values will frequently, from custom or instinct, select suit- able combinations of food ; for example, when away from home as meal time approaches, they will buy on the train or at some fruit vender's corner, the following foods, which we will class as Lunch, — Combination No. i. Popcorn, which contains starch, protein, fat, mineral. Peanuts, which contain fat, starch, protein, mineral. Chocolate Creams, " " sugar, fat, protein, mineral. Apples, " -' " water, sugar, acid, mineral. 88 SCHOOL KITCHEN TEXTBOOK The first food stuff mentioned is the principal one in that food; i.e., starch is the principal part of popcorn, fat of peanuts, sugar of candy, and water of apples. Provided these foods are well masticated, and eaten as a meal, they afford a well balanced ration for an emergency. But to munch them continuously without giving the stom- ach time for rest, or to eat too large quantities of any one of them alone, or after a hearty meal, as is too frequently done, is unwise.

AI-modernized reading of the original text

Water. You are all familiar with water and know that we drink it as a beverage and take it in many of our foods, especially in fruits and vegetables. Fats. You know about fat in butter and cream and the fat of meat ; also in the oil in nuts and in the oil which we eat on our salads. Protein may be a new word for you, but at present think of it as a substance having many forms ; like the lean of meat, the white of egg, the curd of milk which we use as cheese ; and then remember that it is also found combined with other food stuffs, in bread, beans, oatmeal, and many other foods, in forms which you will learn about later. Carbohydrates is a term which includes starch, sugar, and cellulose. FOOD STUFFS 87 Starch is found in potatoes, rice, corn, bread, nuts, and in smaller proportions in many other foods. Sugar is found in the juices of plants and fruits, but we know it best in its manufactured form as granulated and maple sugar. Cellulose is the tough membrane in fruits and vegetables. You have seen it in the thread-like fibres of spinach and asparagus, and in the white covering of the divisions of an orange. Mineral matter is found in small portions in all of our foods. Among the most important are sulphur in eggs, iron in meat, calcium in milk, phosphorus in meat, fish, and cereals, and potassium in vegetables. These are all in too small quantities for you to distinguish but you are familiar with salt which is the only mineral which we add to our food. We need a mixture of all these food stuffs in our daily meals. Some foods which we eat contain several of these substances ; some have only one ; milk, cereals, and many foods have all of them, but not in the right proportion for all persons. How to plan our meals so that one food will supply what another food lacks, and give each person the right proportion of the food stuffs, is one of the most important things to learn about in cooking. COMBINATIONS OF PREPARED FOODS FOR SCHOOL OR PICNIC LUNCHEONS Many persons who have but little knowledge of food values will frequently, from custom or instinct, select suitable combinations of food ; for example, when away from home as meal time approaches, they will buy on the train or at some fruit vender's corner, the following foods, which we will class as Lunch, — Combination No. i. Popcorn, which contains starch, protein, fat, mineral. Peanuts, which contain fat, starch, protein, mineral. Chocolate Creams, " " sugar, fat, protein, mineral. Apples, " -' " water, sugar, acid, mineral. The first food stuff mentioned is the principal one in that food; i.e., starch is the principal part of popcorn, fat of peanuts, sugar of candy, and water of apples. Provided these foods are well masticated, and eaten as a meal, they afford a well balanced ration for an emergency. But to munch them continuously without giving the stomach time for rest, or to eat too large quantities of any one of them alone, or after a hearty meal, as is too frequently done, is unwise.

The school kitchen textbook