An admirable plan is to keep a soup pot into which clean potato
parings, carrot, turnip, and beet tops, cabbage, lettuce, and other
odds and ends of vegetables which are usually thrown away, may
be put and allowed to simmer on a slow fire for a number of
hours. Most of the salts will in this way be extracted and may
be served up as soup, or as the foundation of various soups and
70
SCIENCE of FOOD and COOKERY
gravies. Such soups, and sauces will be found palatable, and
are certainly of great dietetic value on account of their richness
in salts.
Beets, if cooked the day before they are used, will have far
better color than when cooked fresh and served immediately. The
water from beet greens, if cooked down until almost thick, is
excellent for coloring vegetable soups and gravies. Red onion
skins, while they have scarcely any flavor, are rich in coloring
matter, and give a nice brown color to soups or gravies, and
should be kept in a glass jar for use as needed.
Lettuce and celery may be kept by first wrapping them in dry
paper, then wringing another paper or cloth out of water and
wrapping it around the outside, and keeping in a dark place.
Bread crusts should not be left to accumulate for too long a
time, but should be used for making an entree, or simple pudding
with raisins ; or they may be put into the warming oven and
thoroughly dried, ground through a food mill, and kept for va-
rious uses.
Thought should be given to the purchase and care of perishable
foods. Overripe fruit, if purchased at all, should be used imme-
diately. Raw fruit kept in store should be examined often for the
purpose of discarding any that may have begun to decay. Lemons
should be wrapped, or laid on a shelf, space being left between,
that they may not so readily mold.
The successful housewife appreciates the value of quality, and
consequently does not depend on the telephone when laying in
supplies, but insists on observing the old rule of "Caveat emptor"
(Let the buyer beware), thus being better able to keep {he service
at the table up to par, and the expenses down.
Lastly, "preach the gospel of the clean plate." Persons differ
in their tastes and capacity for food; therefore too large a portion
should not be served at the first serving, otherwise, good food
which might have been saved finds its way into the garbage can.
Moderate portions, with a second serving if desired, are always
in good taste.
IX. FOOD COMBINATIONS
"The stomach crammed from every dish
Of roast and fowl, and flesh and^ fish,
Where wind and phlegm and acid jar,
And all the man is one intestine war,
Longs oft the schoolboy's^ simple fare,
The restful sleep, and spirits light as air."
WHEN we learn that health and strength come to us from the
food digested, rather than from the amount eaten, more attention
will be given to the quantity and quality taken, and the harmonious
agreement of foods one with the other. The body must receive
its due share of growth and repair foods, the proteins ; there must
be the proper proportion of carbohydrates and fat, producers of
heat and energy; blended with these, there must be such mineral
matters as are necessary for the building and repair of the bones
and the teeth, and a proper bulk to stimulate active elimination.
Page 38
Presented as published in 1921. 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
An admirable plan is to keep a soup pot into which clean potato parings, carrot, turnip, and beet tops, cabbage, lettuce, and other odds and ends of vegetables which are usually thrown away, may be put and allowed to simmer on a slow fire for a number of hours. Most of the salts will in this way be extracted and may be served up as soup, or as the foundation of various soups and
gravies. Such soups, and sauces will be found palatable, and are certainly of great dietetic value on account of their richness in salts.
Beets, if cooked the day before they are used, will have far better color than when cooked fresh and served immediately. The water from beet greens, if cooked down until almost thick, is excellent for coloring vegetable soups and gravies. Red onion skins, while they have scarcely any flavor, are rich in coloring matter, and give a nice brown color to soups or gravies, and should be kept in a glass jar for use as needed.
Lettuce and celery may be kept by first wrapping them in dry paper, then wringing another paper or cloth out of water and wrapping it around the outside, and keeping in a dark place.
Bread crusts should not be left to accumulate for too long a time, but should be used for making an entree, or simple pudding with raisins ; or they may be put into the warming oven and thoroughly dried, ground through a food mill, and kept for various uses.
Thought should be given to the purchase and care of perishable foods. Overripe fruit, if purchased at all, should be used immediately. Raw fruit kept in store should be examined often for the purpose of discarding any that may have begun to decay. Lemons should be wrapped, or laid on a shelf, space being left between, that they may not so readily mold.
The successful housewife appreciates the value of quality, and consequently does not depend on the telephone when laying in supplies, but insists on observing the old rule of "Caveat emptor" (Let the buyer beware), thus being better able to keep the service at the table up to par, and the expenses down.
Lastly, "preach the gospel of the clean plate." Persons differ in their tastes and capacity for food; therefore too large a portion should not be served at the first serving, otherwise, good food which might have been saved finds its way into the garbage can. Moderate portions, with a second serving if desired, are always in good taste.
IX. FOOD COMBINATIONS
"The stomach crammed from every dish Of roast and fowl, and flesh and^ fish, Where wind and phlegm and acid jar, And all the man is one intestine war, Longs oft the schoolboy's^ simple fare, The restful sleep, and spirits light as air."
WHEN we learn that health and strength come to us from the food digested, rather than from the amount eaten, more attention will be given to the quantity and quality taken, and the harmonious agreement of foods one with the other. The body must receive its due share of growth and repair foods, the proteins ; there must be the proper proportion of carbohydrates and fat, producers of heat and energy; blended with these, there must be such mineral matters as are necessary for the building and repair of the bones and the teeth, and a proper bulk to stimulate active elimination.