T X 7/5 •R5J ' *B 103 CH3 o LO co o. •an] '-sojg pao|Xv<) B316-816-2HJ BULLETIN OF THE UNIVERSITY Ol TEXAS 1 L No. 3O6 EXTENSION SERIES 40 NOVEMBER 22, 1913 SIMPLE COOKING OF WHOLESOME FOOD FOR THE FARM HOME Compiled by JESSIE P. RICH DEPARTMENT OF EXTENSION DIVISION OF HOME WELFARE Published by the University six times a month and entered as second-class matter at the postoffice at AUSTIN, TEXAS The benefits of education and of useful knowledge, generally diffused through a community, are essential to the preservation of a free gov- ernment. Sam Houston. Cultivated mind is the guardian genius of democracy. ... It is the only dictator that freemen acknowl- edge and the only security that free- men desire. ""* ', Mirabeau Simple Cooking of Wholesome Food 1^ For the Farm Home No subject on the farm at the present time is receiving so much attention as the proper feeding of the farm animals. The cows are given a measured amount of meal, and succulent ma- terial, and the pigs a carefully estimated ration intended to de- velop a pig best suited to its intended use. How is it with the boys and girls on the farm? Is their food as carefully studied and administered as that of the farm animal ? Is it prepared in a way to give the greatest amount of nourishment for the least expenditure of bodily energy? No farm asset is as valuable as its boys and girls, and yet they are more neglected, when it comes to the question of proper food and cooking, than the less important asset — the stock. USES OF FOODS IN THE BODY. A human being without a well built body of bony structure and firm muscle is limited in its usefulness. A person unable to move or work is equally limited. Without food, or properly balanced food, a good skeleton or firm muscles and strength to move and work is impossible. Food is expressly taken into the body to make for usefulness and eificiency. It is to build up or repair tissues and to furnish energy either as heat or power to do muscular work. FOOD MATERIALS AND THEIR SPECIFIC USES. The food materials are of great variety, but an analysis of these materials shows that all are but varying combinations of a few simple food substances, just as all of our various Eng- lish words are made of twenty-six letters. These basic food substances are carbohydrates which include starch, sugar, pro- teins, fats, and mineral salts. The starches are well known sub- stances and occur in such vegetables and cereals as potatoes, rice, wheat, corn, and oats. Sugar is largely used in the com- mercial form, but occurs also in fruits and vegetables and even in some animal products in small quantities. These substances are especially suited to furnish the heat and energy required by the body. The protein materials are found especially in the 4 Bulletin of the University of Texas egg, the lean of meat, milk, nuts, fish, etc. This is the substance necessary to build the muscular tissue of the body. The fats are easily recognized and are obtained mainly from cream, but- ter, salad gil, nuts, and the fat of meats, and furnish heat and energy. The mineral salts are found in many foods, especially milk, green vegetables, cereals, and fresh fruits. They are par- ticularly necessary to the growth of the bones and teeth, and are necessary constituents to the blood and body fluids. NECESSITY OF COOKING FOOD.

AI-modernized reading of the original text

T X 7/5 •R5J ' *B 103 CH3 o LO co o. •an] '-sojg pao|Xv<) B316-816-2HJ BULLETIN OF THE UNIVERSITY Ol TEXAS 1 L No. 3O6 EXTENSION SERIES 40 NOVEMBER 22, 1913 SIMPLE COOKING OF WHOLESOME FOOD FOR THE FARM HOME Compiled by JESSIE P. RICH DEPARTMENT OF EXTENSION DIVISION OF HOME WELFARE Published by the University six times a month and entered as second-class matter at the postoffice at AUSTIN, TEXAS The benefits of education and of useful knowledge, generally diffused through a community, are essential to the preservation of a free government. Sam Houston. Cultivated mind is the guardian genius of democracy. ... It is the only dictator that freemen acknowledge and the only security that freemen desire. ""* ', Mirabeau Simple Cooking of Wholesome Food 1^ For the Farm Home No subject on the farm at the present time is receiving so much attention as the proper feeding of the farm animals. The cows are given a measured amount of meal, and succulent material, and the pigs a carefully estimated ration intended to develop a pig best suited to its intended use. How is it with the boys and girls on the farm? Is their food as carefully studied and administered as that of the farm animal ? Is it prepared in a way to give the greatest amount of nourishment for the least expenditure of bodily energy? No farm asset is as valuable as its boys and girls, and yet they are more neglected, when it comes to the question of proper food and cooking, than the less important asset — the stock. USES OF FOODS IN THE BODY. A human being without a well built body of bony structure and firm muscle is limited in its usefulness. A person unable to move or work is equally limited. Without food, or properly balanced food, a good skeleton or firm muscles and strength to move and work is impossible. Food is expressly taken into the body to make for usefulness and eificiency. It is to build up or repair tissues and to furnish energy either as heat or power to do muscular work. FOOD MATERIALS AND THEIR SPECIFIC USES. The food materials are of great variety, but an analysis of these materials shows that all are but varying combinations of a few simple food substances, just as all of our various English words are made of twenty-six letters. These basic food substances are carbohydrates which include starch, sugar, proteins, fats, and mineral salts. The starches are well known substances and occur in such vegetables and cereals as potatoes, rice, wheat, corn, and oats. Sugar is largely used in the commercial form, but occurs also in fruits and vegetables and even in some animal products in small quantities. These substances are especially suited to furnish the heat and energy required by the body. The protein materials are found especially in the 4 Bulletin of the University of Texas egg, the lean of meat, milk, nuts, fish, etc. This is the substance necessary to build the muscular tissue of the body. The fats are easily recognized and are obtained mainly from cream, butter, salad gil, nuts, and the fat of meats, and furnish heat and energy. The mineral salts are found in many foods, especially milk, green vegetables, cereals, and fresh fruits. They are particularly necessary to the growth of the bones and teeth, and are necessary constituents to the blood and body fluids. NECESSITY OF COOKING FOOD.

Simple cooking of wholesome food for the farm home