Cooking, American
Foods must contain the same elements found in our bodies. The body requires a combination of different food elements in proper proportion to produce a suitable diet. Foods are divided into five classes: water, protein, fats, carbohydrates and mineral matters.
Foods must contain the same elements found in our bodies. The body requires a combination of different food elements in proper proportion to produce a suitable diet. Foods are d...
2. CHAPTER II.Green vegetables furnish a large amount of easily digested carbohydrates and contain much mineral matter. That they add to the highest purity of our blood has been proven by the...
3. CHAPTER III.Legumes lose their natural flavor and stimulus in the process of drying and cooking, therefore they are not palatable or as easy to digest without some form of fat and an appeti...
4. CHAPTER IV.Let a quart of water come to a boil; add 10 to 12 pearl onions, two bay leaves, a teaspoonful of salt and a few whole black peppers or the skin of green peppers. When the onions...
5. CHAPTER V.Wash one and one-half cups of black, white, red or mixed beans and soak in 1 quart of warm soft water over night. The next day add 5 pints of cold or boiling water, let come to...
6. CHAPTER VI.Wash one cup of buckwheat groats several times with cold water, add about six cups of boiling water and two teaspoonfuls of salt. Boil rapidly for 20 minutes or until it thicken...
7. CHAPTER VII.Prepare a sponge with a pint of white flour, three-fourths of a yeast cake, a little salt and sugar, and a pint of warm water. When light, add two quarts of rye meal, a tablespo...
8. CHAPTER VIII.Good fresh butter, oil and dry flour are necessary to make nutritious sauces. Flour for thickening should boil at least ten minutes. If the flour is to be cooked with fat before...
9. CHAPTER IXPlace some dried cherries, apricots, currants or prunes in a Mason jar. Fill to the top, cover with water, and let stand over night. The next day set the jar into a water bath,...
10. CHAPTER X.In preparing modified milk or other fluid foods for infants, where top milk is used, it is very important that the milk contain the same amount of cream for each feeding, or els...
11. CHAPTER XI.I. Strained tomato juice or legume broth, wafers, celery or olives. Asparagus or celery root salad with lettuce. Young peas, mashed potatoes, fried egg plant. Fancy cut black to...
12. CHAPTER XII.═════╤══════╤════════════╤═══════╤════════╤══════════╤══════╤══════════ │Income│Expenditures│Protein│Cereals │ Green │Fruits│Stimulants │ │ │ Foods │ Bread │Vegetables│ Fats │an...
13. CHAPTER I.The vitality and activity of every organ of the body is maintained and controlled by mental impulse, which is transmitted or individualized by the brain, transmitted in the form...
14. CHAPTER II.The foregoing pages present an outline in the elementary anatomy and physiology of the brain and nervous system, to those who are not acquainted with its structure. To all who a...
15. CHAPTER III.This is one of the most common disorders of civilized people. The disease may be primary or secondary. The movement of the bowels normally depends on the amount eaten. Some peop...
16. CHAPTER IV.A science applied to diseases which are of a purely mental origin and which sooner or later will affect the body. All chronic physical diseases caused by physical injury will in...
17. CHAPTER V.Allow the patient to return to simple solid foods gradually. If he tires easily of one thing, as much variety as possible should be introduced into the diet, but as a rule no mo...