Principles of Bread Making 100 Molding the Loaves . 101 Proving the Loaves 102 Baking 102 Yeast . . ' 103 Liquid Yeast 104 Fermented Bread 105 Unfermented Breads m Batter Breads 113 Dough Breads n/ SOUPS 122 ENTREES AND NOON-MEAL DISHES 132 GRAVIES AND SAUCES 157 VEGETABLES J6i 9 CONTENTS SALADS AND DRESSINGS 178 Dressings 178 Vegetable Salads 181 Fruit Salads 187 DESSERTS • 190 Dried Fruits 191 Puddings and Jellies 192 Pies 202 Cakes and Cookies 207 Icings and Fillings 213 TOASTS, BREAKFAST DISHES, CEREALS, EGGS, SANDWICHES . 216 Toasts 216 Cereals 218 Eggs 221 Sandwiches 223 COOKERY FOR THE SICK 228 Invalid Recipes 230 DIET IN DISEASE 236 The Infectious Diseases 236 Liquid Diet 238 Soft, Semisolid, or Semiliquid Diet 238 Gastric Disorders 238 Intestinal Disorders 241 In Tuberculosis 243 Diabetes Mellitus 243 Nephritis 246 Anaemia (Secondary) . . • 246 Blood-Building Foods 246 FRUIT ICES, ICE CREAM, SHERBETS ~ 247 PRINCIPLES OF CANNING AND PRESERVING 250 Time-Table for Sterilizing 253 Vegetables 253 Preservation in Salt 255 Preservation of Eggs (Water Glass) 255 Fruits , 256 Jelly Making 259 MISCELLANEOUS RECIPES 261 WARMED-OVER DISHES 267 WHEAT FLOUR AND SUGAR SUBSTITUTES 268 10 I. FOODS, THEIR USES IN THE BODY "Eat ye that which is good." FOODS are substances which, when taken into the body, supply the necessary elements for promoting growth, repairing its broken- down tissue, and furnishing it with heat and power for muscular work. True foods contain the same elements as are found in the human body, and thus they are 'able to build and maintain the body structure. Nutrition is the sum of those processes by which food material is assimilated and utilized by the body. When food contains the same chemical units as those found in the body, and is taken in normal amounts, the body substance is protected and built up ; but it is burned as fuel when the food supply is insufficient. In other words, balanced nutrition means that the income is equal to the outgo. Natural foods, just as they come from garden, field, and or- chard, furnish the elements best suited to the harmonious develop- ment and functioning of all the tissues and organs of the body, and when served in as simple and natural a condition as possible, supply material for both the building and the repair of its intricate ma- chinery, endowing it with a disease-resisting vitality that is found in true food only. For our every need, the Creator has made full and wise pro- vision. He has given us foods suited to every requirement of the ii SCIENCE of FOOD and COOKERY body. These requirements — speaking in a somewhat restricted sense — may be classed under three general heads, to which, in this brief study, we must confine our attention. 1. For Building and Repair Foods a. Proteins b. Mineral matters 2. For Heat and Energy Foods a. Starches b. Sugars c. Fats 3. For Body-Regulating Substances a. Water b. Cellulose c. Mineral matters d. Vitamines BUILDING AND REPAIR FOODS

AI-modernized reading of the original text

Principles of Bread Making 100 Molding the Loaves . 101 Proving the Loaves 102 Baking 102 Yeast . . ' 103 Liquid Yeast 104 Fermented Bread 105 Unfermented Breads m Batter Breads 113 Dough Breads n/ SOUPS 122 ENTREES AND NOON-MEAL DISHES 132 GRAVIES AND SAUCES 157 VEGETABLES J6i CONTENTS SALADS AND DRESSINGS 178 Dressings 178 Vegetable Salads 181 Fruit Salads 187 DESSERTS • 190 Dried Fruits 191 Puddings and Jellies 192 Pies 202 Cakes and Cookies 207 Icings and Fillings 213 TOASTS, BREAKFAST DISHES, CEREALS, EGGS, SANDWICHES . 216 Toasts 216 Cereals 218 Eggs 221 Sandwiches 223 COOKERY FOR THE SICK 228 Invalid Recipes 230 DIET IN DISEASE 236 The Infectious Diseases 236 Liquid Diet 238 Soft, Semisolid, or Semiliquid Diet 238 Gastric Disorders 238 Intestinal Disorders 241 In Tuberculosis 243 Diabetes Mellitus 243 Nephritis 246 Anaemia (Secondary) . . • 246 Blood-Building Foods 246 FRUIT ICES, ICE CREAM, SHERBETS ~ 247 PRINCIPLES OF CANNING AND PRESERVING 250 Time-Table for Sterilizing 253 Vegetables 253 Preservation in Salt 255 Preservation of Eggs (Water Glass) 255 Fruits , 256 Jelly Making 259 MISCELLANEOUS RECIPES 261 WARMED-OVER DISHES 267 WHEAT FLOUR AND SUGAR SUBSTITUTES 268 I. FOODS, THEIR USES IN THE BODY "Eat ye that which is good." FOODS are substances which, when taken into the body, supply the necessary elements for promoting growth, repairing its brokendown tissue, and furnishing it with heat and power for muscular work. True foods contain the same elements as are found in the human body, and thus they are 'able to build and maintain the body structure. Nutrition is the sum of those processes by which food material is assimilated and utilized by the body. When food contains the same chemical units as those found in the body, and is taken in normal amounts, the body substance is protected and built up ; but it is burned as fuel when the food supply is insufficient. In other words, balanced nutrition means that the income is equal to the outgo. Natural foods, just as they come from garden, field, and orchard, furnish the elements best suited to the harmonious development and functioning of all the tissues and organs of the body, and when served in as simple and natural a condition as possible, supply material for both the building and the repair of its intricate machinery, endowing it with a disease-resisting vitality that is found in true food only. For our every need, the Creator has made full and wise provision. He has given us foods suited to every requirement of the body. These requirements — speaking in a somewhat restricted sense — may be classed under three general heads, to which, in this brief study, we must confine our attention. 1. For Building and Repair Foods a. Proteins b. Mineral matters 2. For Heat and Energy Foods a. Starches b. Sugars c. Fats 3. For Body-Regulating Substances a. Water b. Cellulose c. Mineral matters d. Vitamines BUILDING AND REPAIR FOODS

Science of food & cookery