Water is very important and very necessary, but it
wants to be free from disease germs. In this matter the
health officer will keep you posted. Soft water is free
from salts and lime, and is best for the use in the house-
hold. Water will freeze at 32° F. heat and will boil at
212° F. In a high altitude it boils at a lower tempera-
ture. Distilled water is used for medical purposes be-
cause it contains no organic impurities. You should
drink plenty of water between the meals, but do not
drink while you are eating, for the reason it prevents
the gastric juices of the mouth from performing their
proper work in the digesting* of the starchy foods, which
should begin in the mouth.
FOOD. o-
Salts.
The most common and abundant salt found in the
body is sodium chloride, or common salt ; it assists diges-
tion by furnishinf? hydrochloric acid found in the gastric
juices.
Starch.
Starch is largely distributed through the vegetable
kingdom, and is most abundant in the cereals and pota-
toes. It is a heat-giver and force-producer, and is a
very important food. It will not sustain life alone, b-ui:
must be taken in combination with foods that repair
and build up the tissues.
Sugar.
The use of sugar as a food is the same as starch ; and
all starch must be converted into sugar before it can be
assimilated. The different kinds of sugars are cane
sugar or sucrose, grape sugar or glucose, milk sugar or
lactose, and fruit sugar or levulose. Cane sugar is ob-
tained from sugar cane, grape sugar from honey and
the sweet fruits, milk sugar from the milk of m-ammalia
and does not ferment.
Fats and Oils.
Fats and oils are found in both the animal and vege-
table kingdom; they contain stearin (solid), olem
(liquid), pa^mih'n (semi-solid). In the animal fats
cream and butter are of the first importance as foods,
for the reason they are more easily assimilated.
The animal oils are found in cod liver oil and oil
in the yolk of eg^^s; the vegetable oils are found in the
olive, cotton-seed, poppy and the cocoanut, and from the
various nuts.
4 SCIENTIFIC COOKING.
Milk.
COMPOSITION.
Proteid, 3.4%. Mineral matter, .1%.
Fat, 4%. Water, 87%.
Lactose, 4,9%.
— Chemist.
From the fact that we find in the milk all that is
required for the food of the young during the time
of their most rapid growth, Ave must rate its value as
a food. We get the most benefit from it taken at regu-
lar intervals rather than at meals. I do not consider
it good to give meat and milk at the same time, but
rather combine it with a starchy food. Hot milk is
^ood to produce sleep. Iced milk is not good, for the
reason that the cold reduces the action of the digestive
organs by lowering them below the normal. In the mJlk
we find lactose, casein and mineral matter. The water
varies according to the adulteration„ Milk will become
sour by the germ in the air attacking the lactose and
converting it into lactic acid. The cream rises to the
top of the milk when it stands. For thin cream we stand
it overnight. For whipping cream it must stand
twelve hours longer in a very cool place. It is best to
sterilize the milk to feed a child on, in order to kill all
germs. Milk is the diet for typhoid and diphtheria,
and is combined with soda, apollinaris, vichy or seltzer,
as the physician may prescribe. The doctor will often
order albuminized milk where much nutriment is re-
quired.
Page 2
Presented as published in 1911. 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
Water is very important and very necessary, but it wants to be free from disease germs. In this matter the health officer will keep you posted. Soft water is free from salts and lime, and is best for the use in the household. Water will freeze at 32° F. heat and will boil at 212° F. In a high altitude it boils at a lower temperature. Distilled water is used for medical purposes because it contains no organic impurities. You should drink plenty of water between the meals, but do not drink while you are eating, for the reason it prevents the gastric juices of the mouth from performing their proper work in the digesting of the starchy foods, which should begin in the mouth.
FOOD. o-
Salts.
The most common and abundant salt found in the body is sodium chloride, or common salt ; it assists digestion by furnishing hydrochloric acid found in the gastric juices.
Starch.
Starch is largely distributed through the vegetable kingdom, and is most abundant in the cereals and potatoes. It is a heat-giver and force-producer, and is a very important food. It will not sustain life alone, b-ui: must be taken in combination with foods that repair and build up the tissues.
Sugar.
The use of sugar as a food is the same as starch ; and all starch must be converted into sugar before it can be assimilated. The different kinds of sugars are cane sugar or sucrose, grape sugar or glucose, milk sugar or lactose, and fruit sugar or levulose. Cane sugar is obtained from sugar cane, grape sugar from honey and the sweet fruits, milk sugar from the milk of mammalia and does not ferment.
Fats and Oils.
Fats and oils are found in both the animal and vegetable kingdom; they contain stearin (solid), olem (liquid), palmitin (semi-solid). In the animal fats cream and butter are of the first importance as foods, for the reason they are more easily assimilated.
The animal oils are found in cod liver oil and oil in the yolk of eggs; the vegetable oils are found in the olive, cotton-seed, poppy and the cocoanut, and from the various nuts.
Milk.
COMPOSITION.
Proteid, 3.4%. Mineral matter, .1%.
Fat, 4%. Water, 87%.
Lactose, 4,9%.
— Chemist.
From the fact that we find in the milk all that is required for the food of the young during the time of their most rapid growth, Ave must rate its value as a food. We get the most benefit from it taken at regular intervals rather than at meals. I do not consider it good to give meat and milk at the same time, but rather combine it with a starchy food. Hot milk is ^ood to produce sleep. Iced milk is not good, for the reason that the cold reduces the action of the digestive organs by lowering them below the normal. In the mJlk we find lactose, casein and mineral matter. The water varies according to the adulteration„ Milk will become sour by the germ in the air attacking the lactose and converting it into lactic acid. The cream rises to the top of the milk when it stands. For thin cream we stand it overnight. For whipping cream it must stand twelve hours longer in a very cool place. It is best to sterilize the milk to feed a child on, in order to kill all germs. Milk is the diet for typhoid and diphtheria, and is combined with soda, apollinaris, vichy or seltzer, as the physician may prescribe. The doctor will often order albuminized milk where much nutriment is required.