Science of food & cookery

Much of the common sickness, especially during the spring and summer months, is caused by the absorption of poisons resulting from the decay of unsuitable food in the intestinal tract. Pimples, rash, and itching of the skin are often signs that nourishment ill suited to the season or to the condition of the blood has been taken into the body. Fresh fruits are both food and medicine, and are needed by the blood; being especially rich in alkaline elements, they serve to keep the blood in good condition, and because they contain the carbon in a form most easily digested (fruit sugar), they hold first place in the list of foods which go to make up the ideal diet. XII. COURSE OF COOKING LESSONS "Study to. show thyself . . . a workman that needeth not to be ashamed." THE following lesson outline is intended merely as an aid to those who are called upon to teach the subject of cooking in sanitariums and other educational institutions. Accordingly, the practical work has been arranged to cover, as far as possible, all the more important recipes adapted to class work, and to take them up in an order favoring economy of time, and providing for an equalization of work between baking, stewing, etc. This short course, which is adapted for the advanced student, usually extends over a period of from ten to twenty weeks. One two-hour demonstration and lecture period is usually conducted by the instructor weekly ; this is followed by two two-hour periods a week of practical work by the class individually. Careful attention is to be given to the study of the nutritive values of foods, their digestibility, combinations, etc., also to the general principles which govern in the making of menus. Familiarity with the text matter on these subjects should be required of the class; the lessons so learned to be impressed during the practical work that follows. LESSON OUTLINE Lesson I. Principles of Canning: (vegetables) p. 253, string beans, corn, pumpkin. Lesson 2. Principles of Canning: (fruits) p. 256, fruits, tomatoes. Lesson 3. Preservation in Salt: p. 255, string beans, cucumbers, peppers. Preservation of Eggs: (water glass) p. 255. Lesson 4. Cookery and Food Preparation: p. 61, steamed rice, rice and nut patties, stuffed bell peppers. Lesson 5. Macaroni family style, corn dodgers, stewed beets. Lesson 6. Vegetable julienne soup, baked bean puree, wheat sticks. Lesson 7. Principles of Successful Cookery: p. 67, spinach or other greens, cream of tomato soup, corn meal puffs. Lesson 8. Vegetable salads, mayonnaise, garnitures. Lesson 9. Nuttose, potato soup with dumplings, wheat puffs. Lesson 10. Food Economics: p. 57, baked dressing without eggs, brown gravy, corn bread. (Save some of the dressing cold for the next lesson.) Lesson u. Nut and potato pie, savory potato hash, stewed lentils, gluten gruel. (Save some cooked lentils for the next class.) Lesson 12. Lentil and potato hash, cream of corn soup, breaded tomato. Lesson 13. Favorite lentil patties, country gravy, Graham fruit pudding. Lesson 14. Principles of Bread Making: entire wheat, or quick method, Parker House rolls, pumpkin pie without eggs. Lesson 15. Wash out gluten, savory pot roast, oatmeal gruel. Lesson 16. Gluten biscuit, diabetic bread, diabetic puffs, soy