Twenty lessons in domestic science

The half pint based on the dry pint measure was the original measuring cup for kitchen use. But manufacturers are now generally making the kitchen measuring cup to conform to the United States Bureau of Standards, standard liquid measure. The small difference between the liquid and dry measure carries little effect in the making of breads and cakes, so long as the several ingredients are measured in the same size cup to insure proper proportions. Lesson Number One The Function of Food Hutchinson defines food as "anything which, when taken into the body, is capable of repairing its waste, or of furnishing it with material from which to produce heat for nervous and muscular work." The two main functions of food are to provide warmth and energy, and to build tissue or repair waste. Energy includes muscular and nerve strength. Certain foods provide energy but cannot rebuild tissues, while others provide energy and rebuild as well; nevertheless, some misguided housewives work on the principle that "a merciful Providence fashioned us 'holler' " and simply provide for filling this "holler" without reference to the real function of food. Food, therefore, must be selected with care, and a well-balanced ration must be the housewife's study. In this connection, three aspects at once present themselves for our consideration, viz.: the physiological, the economical and the moral. Vegetarians defend their theory of living with the plea that their practice is conducive to a healthier and longer life and to a better moral temperament tnan the use of, a mixed diet; that it is less costly to the state and to the individual ; and that the slaughter of animals for food is inhuman. However much weight their arguments may bear upon the individual, there are always present the habits which mankind has acquired and which enter largely into, or are controlled by, our pursuits as a whole. "We come now to .the relation of food to the human system as to its assimilation and digestion. The kitchen is the chemical laboratory in which our food is converted from its crude state to a condition that is at once suitable and palatable. The application of heat to various foods affects differently their condition for easy assimilation by the digestive system. Heat, when applied to meat, partially coagulates some of the proteins contained therein, thus rendering them less easy to assimilate, but on the other hand heat and moisture convert the insoluble connective tissues into soluble gelatin and thus the fibers are made easier of digestion. At the same time cooking kills disease germs, and parasites which are sometimes present. COOKING is also of great importance in facilitating the digestion of vegetable foods. The action of heat and moisture breaks down the cellulose, bursts the starch grains and allows the digestive fluids to act more freely. APPLICATION OP HEAT: After the ambitious young housewife has labored conscientiously to prepare for the oven her various pies, cakes and breads, observing accurate measure, proper consistency and careful mixing, she is often at a loss as to why her efforts have resulted in dismal failure or perhaps only a near success. LESSON No. 1 Domestic Science