Vegetarian Cook Book

Cereal coffee, infusion (1 part boiled in 20 parts water) 1.8 aFruits contain a certain portion of inedible materials, as skin, seeds, etc., •which are properly classed as refuse. _ In some fruits, as oranges and prunes, the amount rejected in eating is practically the same as refuse. In others, as apples and pears, more or less of the edible materal is ordinarily rejected with the skin and seeds and other inedible portions. The edible material which is thus thrown away, and should properly be classed with the waste, is here classed with the refuse. The figures for refuse here given represent, as nearly as can be ascertained, the quantities ordinarily rejected. 2) Milk and shell. cThe average of five analyses of cereal coffee grain is: Water 6:2, protein 13.8, fat 8.4, carbohydrates 72.6, and ash 4.5 per cent. Only a portion of the nutrients, however, enter into the infusion. The average in the table represents the available nutrients in the beverage. Infusions of genuine coffee and of tea like the above contain practically no nutrients. FOOD COMBINATIONS FOOD COMBINATIONS If one would obtain the best result from food, certain rules in regard to its combination should be observed. This instruction applies to all, but more particularly to the cook who has the framing of the bill of fare for the home. We recommend simplicity in diet, bringing in variety, not by having many kinds at one meal, but by varying from meal to meal. Therefore such foods as are placed on the table should be those that combine well. For example, a fruit dessert such as berry pie should not be served with a vegetable dinner. Squash or custard pie might be served in its place. If it is desired to serve a fruit dessert, such foods as rice, macaroni, and nut foods might accompany it. If a careful study is made of this phase of dietetics, much good will follow. Study the classifications given below. GOOD COMBINATIONS Grains and fruits. Grains and eggs. Milk and grains. Grains and vegetables. BAD COMBINATIONS Sugar and milk. Fruit and vegetables. Milk and meat. Fats with fruits or vegetables. The weights given in the following table are for one cup of the articles mentioned. OUNCES OUNCES Graham flour 4% Scotch peas 7 White flour 4% Granulated sugar 6% Whole wheat 4% Cane sugar 4% Seconds 3% Milk 7^ (375) OUNCES Eye meal 3% Corn-meal 6 Oatmeal 5% Rolled oats 3% Rolled wheat 3% Cracked wheat 5% Grits 5 Rice 7 Farina 5% Hominy 7 Sago 6% Tapioca 5% Pearl barley 6% Lima beans 6 White beans 7 Lentils 6% OUNCES Seedless raisins 6% Granola 4 Popcorn 6% Prunes 7 Almonds 2% Hickory nuts 4 Pecans 4 Brazil nuts 3^^ Pine nuts 6% Dates 6% Figs 8 Broken macaroni 4 Vermicelli 3% Corn-starch 4^ Shredded coconut 2 The accompanying tables showing the composition of milk and its by-products wiU be of interest to those studying the subject from a scientific standpoint: MILK Protein 4.1 Fat 3.9 Sugar of milk 5.2 Mineral matter 0.8 Water 86.0 SKIM MILK Protein 4.0 Fat 0.1 Sugar 3.8 Mineral matter 0.8 Water 88.0 CREAM Protein 2.7 Fat 26.7 Sugar of milk 2.8 Mineral matter 1.8 Water 66.0 BUTTERMILK Protein 4.1 Fat 0.7 Sugar 3.6 Mineral matter 0.8 Water 88.0 FOOD COMBINATIONS