Cream the butter. Add sugar gradually and the cream, drop
by drop. Set over hot water and beat till smooth and creamy,
but do not melt the butter. Flavor.
Yellow Sauce
Beat 1 egg until very thick. Add gradually f c. powdered
sugar and beat well with a silver fork. Add 1 tb. melted butter.
Beat over hot water for about 10 m. Add f ts. vanilla. Serve hot.
CHAPTER XVII
MINERAL FOODS — SALADS
USE of mineral matter in body :
1. Form bone.
2. Essential part of protoplasm.
3. Necessary for body fluids, etc.
An average man excretes between twenty and thirty grams
of mineral matter per day. This amount must be supplied
to the body by food and beverages. The only mineral matter
which is added directly to our food is common salt, sodium
chloride (NaCl), all the others required being found in suffi-
cient quantity in a well-balanced dietary. We probably
consume much more common salt than is needed by the
body, but it has a decided value as a condiment, improving
the flavor of foods and hence making them digest more
easily. . Mineral matter, as a rule, is found abundantly in
fresh fruits and vegetables.
Two of the most important minerals required by the
body are lime (calcium, Ca) and iron (Fe). The other
minerals are also of much importance, but are usually sup-
plied by our foods in sufficient quantity for the needs of the
body.
Lime. — Three fourths of the mineral matter of the body
is calcium phosphate, which is found in the bones, soft tis-
sues, and in solution in the body fluids. Blood will not clot
without lime salts, and they are necessary for the beating of
the heart.
168
MINERAL FOODS — SALADS 169
Both organic and inorganic forms of lime may be assimi-
lated by the body, even those which are insoluble in water.
Animals that eat bones probably assimilate some of the
lime; however, organic lime has greater food value than
inorganic lime.
A child must have a sufficient quantity of lime in its food
or the bones will not grow properly, and general develop-
ment of the body will be arrested.
Milk is very rich in lime. Lime water is added to milk
in infant feeding, not to increase the amount of lime, but
to soften the casein curd so that it may digest more easily.
Milk is richer in lime than lime water.
Foods Rich in Lime Foods Poor in Lime
Milk Meats
Egg yolk Fish
Peas, beans, turnips, oranges, Bread
carrots, parsnips, spinach Polished rice
Most cereals New process corn meal
Iron. — Iron is found in the body chiefly in the red color-
ing or hemoglobin of the blood. In this form it acts as an
oxygen carrier, carrying oxygen from the lungs to all parts
of the body. A deficiency of iron in the diet brings on
anemia and other diseases of deficient oxidation. Chloro-
phyll grains in plants cannot be produced without iron. If
plants are grown in solutions free from iron, the leaves are
colorless, but become green when iron salts are added.
Iron is found as a constituent part of protein. Milk con-
tains less iron than any other food, as the young animal is
born with about three times more iron than is needed for
its immediate use. Children kept too long on a milk diet
become anemic.
170 DOMESTIC SCIENCE
Page 73
Presented as published in 1913. 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
Cream the butter. Add sugar gradually and the cream, drop by drop. Set over hot water and beat till smooth and creamy, but do not melt the butter. Flavor.
Yellow Sauce
Beat 1 egg until very thick. Add gradually f c. powdered sugar and beat well with a silver fork. Add 1 tb. melted butter. Beat over hot water for about 10 m. Add f ts. vanilla. Serve hot.
CHAPTER XVII
USE of mineral matter in body :
1. Form bone.
2. Essential part of protoplasm.
3. Necessary for body fluids, etc.
An average man excretes between twenty and thirty grams of mineral matter per day. This amount must be supplied to the body by food and beverages. The only mineral matter which is added directly to our food is common salt, sodium chloride (NaCl), all the others required being found in sufficient quantity in a well-balanced dietary. We probably consume much more common salt than is needed by the body, but it has a decided value as a condiment, improving the flavor of foods and hence making them digest more easily. . Mineral matter, as a rule, is found abundantly in fresh fruits and vegetables.
Two of the most important minerals required by the body are lime (calcium, Ca) and iron (Fe). The other minerals are also of much importance, but are usually supplied by our foods in sufficient quantity for the needs of the body.
Lime. — Three fourths of the mineral matter of the body is calcium phosphate, which is found in the bones, soft tissues, and in solution in the body fluids. Blood will not clot without lime salts, and they are necessary for the beating of the heart.
Both organic and inorganic forms of lime may be assimilated by the body, even those which are insoluble in water. Animals that eat bones probably assimilate some of the lime; however, organic lime has greater food value than inorganic lime.
A child must have a sufficient quantity of lime in its food or the bones will not grow properly, and general development of the body will be arrested.
Milk is very rich in lime. Lime water is added to milk in infant feeding, not to increase the amount of lime, but to soften the casein curd so that it may digest more easily. Milk is richer in lime than lime water.
Foods Rich in Lime Foods Poor in Lime
Milk Meats
Egg yolk Fish
Peas, beans, turnips, oranges, Bread
carrots, parsnips, spinach Polished rice
Most cereals New process corn meal
Iron. — Iron is found in the body chiefly in the red coloring or hemoglobin of the blood. In this form it acts as an oxygen carrier, carrying oxygen from the lungs to all parts of the body. A deficiency of iron in the diet brings on anemia and other diseases of deficient oxidation. Chlorophyll grains in plants cannot be produced without iron. If plants are grown in solutions free from iron, the leaves are colorless, but become green when iron salts are added.
Iron is found as a constituent part of protein. Milk contains less iron than any other food, as the young animal is born with about three times more iron than is needed for its immediate use. Children kept too long on a milk diet become anemic.