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- Kategorie: Lebensstil
- Sprache: Englisch
Science In The Kitchen By E E Kellogg
A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes
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Veröffentlichungsjahr: 2022
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E. E. Kellogg
Science in the Kitchen / A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes
Table of contents
TABLE OF CONTENTS.
TABLE TOPICS.
A Convenient Kitchen Table.
RECIPES.
BREAD MADE LIGHT BY FERMENTATION.
TABLE TOPICS.
RECIPES.
TABLE TOPICS.
RECIPES.
TABLE TOPICS.
TABLE TOPICS.
RECIPES.
RECIPES.
TABLE TOPICS.
TABLE TOPICS.
RECIPES.
RECIPES.
TABLE TOPICS.
TABLE TOPICS.
SABBATH
SABBATH
SABBATH
INDEX.
TABLE OF CONTENTS.
SCIENCE IN THE KITCHEN.
A SCIENTIFIC TREATISE ON FOOD SUBSTANCES AND THEIR DIETETIC PROPERTIES, TOGETHER WITH
A PRACTICAL EXPLANATION OF THE PRINCIPLES OF HEALTHFUL COOKERY,
AND A LARGE NUMBER OF ORIGINAL, PALATABLE, AND WHOLESOME RECIPES.
BY
MRS. E.E. KELLOGG, A.M.
Superintendent of the Sanitarium School of Cookery and of the Bay View Assembly School of Cookery, and Chairman of the World's Fair Committee on Food Supplies, for Michigan
1893
PREFACE.
The interest in scientific cookery, particularly in cookery as related to health, has manifestly increased in this country within the last decade as is evidenced by the success which has attended every intelligent effort for the establishment of schools for instruction in cookery in various parts of the United States. While those in charge of these schools have presented to their pupils excellent opportunities for the acquirement of dexterity in the preparation of toothsome and tempting viands, but little attention has been paid to the science of dietetics, or what might be termed the hygiene of cookery.
A little less than ten years ago the Sanitarium at Battle Creek Mich., established an experimental kitchen and a school of cookery under the supervision of Mrs. Dr. Kellogg, since which time, researches in the various lines of cookery and dietetics have been in constant progress in the experimental kitchen, and regular sessions of the school of cookery have been held. The school has gradually gained in popularity, and the demand for instruction has become so great that classes are in session during almost the entire year.
During this time, Mrs. Kellogg has had constant oversight of the cuisine of both the Sanitarium and the Sanitarium Hospital, preparing bills of fare for the general and diet tables, and supplying constantly new methods and original recipes to meet the changing and growing demands of an institution numbering always from 500 to 700 inmates.
These large opportunities for observation, research, and experience, have gradually developed a system of cookery, the leading features of which are so entirely novel and so much in advance of the methods heretofore in use, that it may be justly styled, A New System of Cookery. It is a singular and lamentable fact, the evil consequences of which are wide-spread, that the preparation of food, although involving both chemical and physical processes, has been less advanced by the results of modern researches and discoveries in chemistry and physics, than any other department of human industry. Iron mining, glass-making, even the homely art of brick-making, and many of the operations of the farm and the dairy, have been advantageously modified by the results of the fruitful labors of modern scientific investigators. But the art of cookery is at least a century behind in the march of scientific progress. The mistress of the kitchen is still groping her way amid the uncertainties of mediæval methods, and daily bemoaning the sad results of the "rule of thumb." The chemistry of cookery is as little known to the average housewife as were the results of modern chemistry to the old alchemists; and the attempt to make wholesome, palatable, and nourishing food by the methods commonly employed, is rarely more successful than that of those misguided alchemists in transmuting lead and copper into silver and gold.
The new cookery brings order from out the confusion of mixtures and messes, often incongruence and incompatible, which surrounds the average cook, by the elucidation of the principles which govern the operations of the kitchen, with the same certainty with which the law of gravity rules the planets.
Those who have made themselves familiar with Mrs. Kellogg's system of cookery, invariably express themselves as trebly astonished: first, at the simplicity of the methods employed; secondly, at the marvelous results both as regards palatableness, wholesomeness, and attractiveness; thirdly, that it had never occurred to them "to do this way before."
This system does not consist simply of a rehash of what is found in every cook book, but of new methods, which are the result of the application of the scientific principles of chemistry and physics to the preparation of food in such a manner as to make it the most nourishing, the most digestible, and the most inviting to the eye and to the palate.
Those who have tested the results of Mrs. Kellogg's system of cookery at the Sanitarium tables, or in their own homes through the instruction of her pupils, have been most enthusiastic in their expressions of satisfaction and commendation. Hundreds of original recipes which have appeared in her department in Good Health, "Science in the Household", have been copied into other journals, and are also quite largely represented in the pages of several cook books which have appeared within the last few years.
The great success which attended the cooking school in connection with the Bay View Assembly (the Michigan Chautauqua), as well as the uniform success which has met the efforts of many of the graduates of the Sanitarium school of cookery who have undertaken to introduce the new system through the means of cooking classes in various parts of the United States, has created a demand for a fuller knowledge of the system.
This volume is the outgrowth of the practical and experimental work, and the popular demand above referred to. Its preparation has occupied the entire leisure time of the author during the last five or six years. No pains or expense has been spared to render the work authoritative on all questions upon which it treats, and in presenting it to the public, the publishers feel the utmost confidence that the work will meet the highest expectations of those who have waited impatiently for its appearance during the months which have elapsed since its preparation was first announced. PUBLISHERS.
IntroductionFoodsProperties of foodFood elementsUses of food elementsProper combinations of foodProper proportion of food elementsCondimentsRelation of condiments to intemperanceVariety in foodTable topics.The Digestion of FoodsThe digestive organsThe digestion of a mouthful of breadSalivary digestionStomach digestionIntestinal digestionOther uses of the digestive fluidsAbsorptionLiver digestionTime required for digestionDr. Beaumont's table made from experiments on Alexis St. MartinHygiene of digestionHasty eatingDrinking freely at mealsEating between mealsSimplicity in dietEating when tiredEating too muchHow much food is enoughExcess of certain food elementsDeficiency of certain food elementsFood combinationsTable topics.CookeryEvils of bad cookeryThe principles of scientific cookeryFuelsMaking firesCare of firesMethods of cookingRoastingBroiling or grillingBakingThe oven thermometerBoilingThe boiling point of waterHow to raise the boiling point of waterAction of hot and cold water upon foodsSteamingStewingFryingEvaporationAdding foods to boiling liquidsMeasuringComparative table of weights and measuresMixing the materialStirringBeatingKneadingTemperatureCooking utensilsPorcelain wareGranite wareGalvanized iron wareTests for leadAdulterated tinTable topics.The Household WorkshopDescription of a convenient kitchenThe kitchen furnitureCupboardsA convenient kitchen tableThe kitchen sinkDrainpipesStoves and rangesOil and gas stovesThe "Aladdin Cooker"Kitchen utensilsThe tin closetThe dish closetThe pantryThe storeroomThe refrigeratorThe water supplyTest for pure waterFiltersCellarsKitchen conveniencesThe steam cookerThe vegetable pressThe lemon drillThe handy waiterThe wall cabinetThe percolate holderKneading tableDish-towel rackKitchen brushesVegetable brushTable topics.The Grains, or Cereals, and their PreparationGeneral properties of grainsCooking of grainsThe double boilerTable showing amount of liquid, and time required for cooking different grainsGrains for breakfastGrains an economical foodWheatDescription of a grain of wheatPreparation and cookingRecipes:Pearl wheatCracked wheatRolled wheatBoiled wheatWheat with raisinsWheat with fresh fruitMolded wheatFiner mill products of wheatRecipes:FarinaFarina with fig sauceFarina with fresh fruitMolded farinaGraham gritsGraham mushGraham mush No. 2Graham mush No. 3Graham mush with datesPlum porridgeGraham apple mushGranola mushGranola fruit mushGranola peach mushBran jellyThe oat, description ofOatmealBroseBudrumFlummeryPreparation and cooking of oatsRecipes:Oatmeal mushOatmeal fruit mushOatmeal blancmangeOatmeal Blancmange No. 2Jellied oatmealMixed mushRolled oatsOatmeal with appleOatmeal porridgeBarley, description ofGofioScotch milled or pot barleyPearl barleySuggestions for cooking barleyRecipes:Baked barleyPearl barley with raisinsPearl barley with lemon sauceRice, description ofRice paddyPreparation and cooking of riceRecipes:Steamed riceBoiled riceRice with fig sauceOrange riceRice with raisinsRice with peachesBrowned riceRye, description ofRye mealRye flourRecipes:Rolled ryeRye mushMaize, or Indian corn, description ofSuggestions for cooking cornRecipes:Corn meal mushCorn meal mush with fruitCorn meal cubesBrowned mushSampCerealine flakesHulled cornCoarse hominyFine hominy or gritsPopped cornMacaroni, description ofSemolinaSpaghettiVermicelliTo select macaroniTo prepare and cook macaroniRecipes:Homemade macaroniBoiled macaroniMacaroni with cream sauceMacaroni with tomato sauceMacaroni baked with granolaEggs and macaroniTable topics.Breadstuffs and Bread-makingThe origin of breadChestnut breadPeanut breadBreadstuffsQualities necessary for good breadSuperiority of bread over meatGraham flourWheat mealWhole_wheat or entire wheat flourHow to select flourTo keep flourDeleterious adulterations of flourTests for adulterated flourChemistry of bread-makingBread made light by fermentationThe process of fermentationFermentative agentsYeastHomemade yeastsHow to keep yeastBitter yeastTests for yeastStarting the breadProportion of materials neededUtensilsWhen to set the spongeTemperature for bread-makingHow to set the spongeLightness of the breadKneading the doughHow to manipulate the dough in kneadingHow many times shall bread be kneadedDryness of the surfaceSize of loavesProper temperature of the ovenHow to test the heat of an ovenCare of bread after bakingBest method of keeping breadTest of good fermented breadWhole-wheat and Graham breadsToastSteamed breadLiquid yeastRecipes:Raw potato yeastRaw potato yeast No. 2Hop yeastBoiled potato yeastBoiled potato yeast No. 2Fermented breadsRecipes:Milk bread with white flourVienna breadWater breadFruit rollFruit loafPotato breadPulled breadWhole-wheat breadWhole-wheat bread No. 2Miss B's one-rising breadPotato bread with whole-wheat flourRye breadGraham breadGraham bread No. 2Graham bread No. 3Raised biscuitRollsImperial rollsFrench rollsCrescentsParker House rollsBraidsBrown breadDate breadFruit loaf with Graham and whole-wheat flourRaised corn breadCorn cakeOatmeal breadMilk yeast breadGraham salt rising breadUnfermented breadsPassover cakesTortillasEvils of chemical bread raisingRochelle salts in baking powdersGeneral directionsGem ironsPerforated sheet-iron pan for rollsUnfermented batter breadsUnfermented dough breadsRecipes:Whole-wheat puffsWhole-wheat puffs No. 2Whole-wheat puffs No. 3Graham puffsGraham puffs No. 2Currant puffsGraham gemsCrustsRye puffsRye puffs No. 2Rye gemsBlueberry gemsHominy gemsSally Lunn gemsCorn puffsCorn puffs No. 2Corn puffs No. 3Corn puffs No. 4Corn dodgersCorn dodgers No. 2Cream corn cakesHoe cakesOatmeal gemsSnow gemsPop oversGranola gemsBean gemsBreakfast rollsSticksCream Graham rollsCorn mush rollsFruit rollsCream mush rollsBeaten biscuitCream crispsCream crisps No. 2Graham crispsOatmeal crispsGraham crackersFruit crackersTable topics.FruitsChemical constituents ofValue as nutrientsStructure of fruitsThe jelly-producing principleDigestibility of fruitsUnripe fruitsTable of fruit analysisRipe fruit and digestive disordersOver-ripe and decayed fruitsDangerous bacteria on unwashed fruitFree use of fruit lessens desire for alcoholic stimulantsBeneficial use of fruits in diseaseDescriptionApplesThe pearThe quinceThe peachThe plumThe pruneThe apricotThe cherryThe olive; its cultivation and preservationThe date, description and uses ofThe orangeThe lemonThe sweet lemon or bergamotThe citronThe limeThe grape-fruitThe pomegranate, its antiquityThe grapeZante currantsThe gooseberryThe currantThe whortleberryThe blueberryThe cranberryThe strawberryThe raspberryThe blackberryThe mulberryThe melonThe fig, its antiquity and cultivationThe bananaBanana mealThe pineappleFresh fruit for the tableSelection of fruit for the tableDirections for serving fruitsApplesBananasCherriesCurrantsGooseberriesGrapesMelonsOrangesPeaches and pearsPeaches and creamPineapplesPlumsPressed FigsRaspberries, Blackberries, Dewberries, Blueberries and WhortlberriesFrosted fruitKeeping fresh fruitDirections for packing, handling, and keeping fruitsTo keep grapesTo keep lemons and orangesTo keep cranberriesCooked fruitGeneral suggestions for cooking fruitRecipes:Baked applesCitron applesLemon applesBaked pearsBaked quincePippins and quinceBaked apple sauceBaked apple sauce No. 2Apples stewed wholeSteamed applesCompote of applesApple compote No. 2
Stewed pearsSmooth apple sauceBoiled apples with syrupStewed applesStewed crab applesSweet apple sauce with condensed apple juiceApples with raisinsApples with apricotsPeaches, pears, cherries, berries, and other small fruitsBaked applesBaked pearsBaked peachesCranberriesCranberries with raisinsCranberries with sweet applesOranges and applesStewed raisinsDried applesDried apples with other dried fruitDried apricots and peachesEvaporated peach sauceDried pearsSmall fruitsPrunesPrune marmaladeCanning fruitSelection of cansHow to test and sterilize cansSelection of fruitDirections for preparing fruitCooking fruit for canningStoring of canned fruitMold on canned fruitOpening of canned fruitRules for selecting canned fruitRecipes:To can strawberriesTo can raspberries, blackberries and other small fruitTo can gooseberriesTo can peachesTo can pearsTo can plumsTo can cherriesTo can mixed fruitQuinces and applesPlums with sweet applesTo can grapesTo can crab applesTo can applesTo can pineapplesFruit jelliesRecipes:Apple jellyApple jelly without sugarBerry and currant jelliesCherry jellyCrab apple jellyCranberry jellyGrape jellyOrange jellyPeach JellyQuince jellyPlum jellyFruit in jellyFruit juices, value ofHow to prepare fruit juicesRecipes:Grape juice or unfermented wineGrape juice No. 2Another methodFruit syrupCurrant syrupOrange syrupLemon syrupLemon syrup No 2Blackberry syrupFruit icesNutsComposition and nutritive value ofThe almondAlmond breadThe Brazil nutThe cocoanut, its uses in tropical countriesThe chestnutChestnut flourThe acornThe hazel nutThe filbertThe cobnutThe walnutThe butternutThe hickory nutThe pecanThe peanut or ground nutRecipes:To blanch almondsBoiled chestnutsMashed chestnutsBaked chestnutsTo keep nuts freshTable topics.The LegumesComposition and nutritive valueLegumes as a substitute for animal foodLegumin, or vegetable caseinChinese cheeseLegumes the "pulse" of ScriptureDiet of the pyramid buildersDigestibility of legumesA fourteenth century recipeThe green legumesSuggestions for cookingSlow cooking preferableSoaking the dry seedsEffects of hard water upon the legumesTemperature of water for cookingAmount of water requiredAddition of salt to legumesPeas, description ofBuying votes with peasA commemorative dinnerPeas bainocksPeas sausagesPeas puddingTime required for cookingRecipes:Stewed split peasPeas pureeMashed peasPeas cakesDried green peasBeans, description ofMention of beans in ScriptureBeans in mythologyTime required for digestionMethod of cookingExperiment of an English cookParboiling beansTime required to cookRecipes:Baked beansBoiled beansBeans boiled in a bagScalloped beansStewed beansMashed beansStewed Lima beansSuccotashPulp succotashLentils, description ofUse of lentils by the ancientsLentil mealPreparation for cookingRecipes:Lentil pureeLentils mashed with beansLentil gravy with riceTable topics.VegetablesComposition and nutritive value of vegetablesExclusive diet of vegetables not desirableTo select vegetablesPoison in potato sproutsStale vegetables a cause of illnessKeeping vegetablesTo freshen withered vegetablesStoring winter vegetablesPreparation and cookingTo clean vegetables for cookingMethods of cookingTime required for cookingIrish potato, description ofThe chemistry of cookingDigestibility of the potatoNew potatoesPreparation and cookingRecipes:Potatoes boiled in "jackets"Boiled potatoes without skinsSteamed potatoesRoasted potatoesBaked potatoesStuffed potatoesStuffed potatoes No. 2Mashed potatoesNew potatoesCracked potatoesCreamed potatoesScalloped potatoesStewed potatoesPotatoes stewed with celeryPotato snow ballsPotato cakesPotato cakes with eggPotato puffsBrowned potatoesOrnamental potatoesBroiled potatoesWarmed-over potatoesVegetable hashThe sweet potato, description ofPreparation and cookingRecipes:Baked sweet potatoesBaked sweet potatoes No 2Boiled sweet potatoesSteamed sweet potatoesBrowned sweet potatoesMashed sweet potatoesPotato hashRoasted sweet potatoesTo dry sweet potatoesTurnips, description ofPreparation and cookingRecipes:Boiled turnipsBaked turnipsCreamed turnipsChopped turnipsMashed turnipsScalloped turnipsSteamed turnipsStewed turnipsTurnips in juiceTurnips with cream sauceParsnips, description ofPreparation and cookingRecipes:Baked parsnipsBaked parsnips No. 2Boiled parsnipsBrowned parsnipsCreamed parsnipsMashed parsnipsParsnips with cream sauceParsnips with egg sauceParsnips with potatoesStewed parsnipsStewed parsnips with celeryCarrots, description ofPreparation and cookingRecipes:Boiled carrotsCarrots with egg sauceStewed carrotsBeets, description ofPreparation and cookingRecipes:Baked beetsBaked beets No. 2Beets and potatoesBeet hashBeet greensBeet salad or chopped beetsBeet salad No 2Boiled beetsStewed beetsCabbage, description ofPreparation and cookingRecipes:Baked cabbageBoiled cabbageCabbage and tomatoesCabbage and celeryCabbage hashChopped cabbage or cabbage saladMashed cabbageStewed cabbageCauliflower and Broccoli, description ofPreparation and cookingRecipes:Boiled cauliflowerBrowned cauliflowerCauliflower with egg sauceWith tomato sauceStewed cauliflowerScolloped cauliflowerSpinach, description ofPreparation and cookingCeleryTo keep celery freshRecipes:Celery saladStewed celeryStewed celery No. 2Celery with tomato sauceCelery and potato hashAsparagus, description ofPreparation and cookingRecipes:Asparagus and peasAsparagus PointsAsparagus on toastAsparagus with cream sauceAsparagus with egg sauceStewed asparagusSea-kale, description ofLettuce and radish, description ofRecipes:LettuceRadishesCymlingDescriptionPreparation and cookingRecipes:Mashed squashSquash with egg sauceStewed squashWinter squashWinter squashPreparation and cookingTime required for cookingRecipes:Baked squashSteamed squashThe pumpkin, description ofRecipes:Baked pumpkinStewed pumpkinDried pumpkinTomato, description ofPreparation and cookingRecipes:Baked tomatoesBaked tomatoes No. 2Scalloped tomatoesStewed corn and tomatoesTomato gravyTomato saladTomato salad No. 2Broiled tomatoesTomato puddingStewed tomatoesTomato with okraEgg plant, description ofNutritive valueRecipes:Scalloped egg plantBaked egg plantCucumber, description ofDigestibilityPreparation and cookingSalsify or vegetable oyster, description ofPreparation and cookingRecipes:Scalloped vegetable oystersStewed vegetable oystersGreen corn, peas, and beans, description ofGeneral suggestions for selecting and cookingRecipes for corn:Baked cornBaked corn No. 2Boiled green cornStewed corn pulpCorn cakesCorn puddingRoasted green cornStewed green cornSummer succotashDried cornRecipe for peas:Stewed peasRecipes for beans:Lima beansShelled beansString beansCanning vegetablesRecipes:Canned cornCanned corn and tomatoesCanned peasCanned tomatoesCanned tomatoes No. 2String beansCanned pumpkin and squashTable topics.SoupsValue of soup as an article of dietSuperiority of soups made from grain and legumesEconomical value of such soupsDigestibility of soupsCooking of material for soupsUse of a colander in preparing soupsQuantity of salt requiredFlavoring soupsSeasoning of soupChinese soup strainerWhole grains, macaroni, shredded vegetables, etc., for soupsMilk in the preparation of soupsConsistency of soupsPreparation of soups from left-over fragmentsCroutonsRecipes:Asparagus soupBaked bean soupBean and corn soupBean and hominy soupBean and potato soupBean and tomato soupBlack bean soupBlack bean soup No. 2Bran stockBrown soupCanned green pea soupCanned corn soupCarrot soupCelery soup No 2Celery soupChestnut soupCombination soupCombination soup No. 2AnotherAnotherCream pea soupCream barley soupGreen corn soupGreen pea soupGreen bean soupKornlet soup
Kornlet and tomato soupLentil soupLentil and parsnip soupLima bean soupMacaroni soupOatmeal soupParsnip soupParsnip soup No. 2Pea and tomato soupPlain rice soupPotato and rice soupPotato soupPotato and vermicelli soupSago and potato soupScotch brothSplit pea soupSweet potato soupSwiss potato soupSwiss lentil soupTomato and macaroni soupTomato cream soupTomato and okra soupTomato soup with vermicelliVegetable oyster soupVegetable soupVegetable soup No. 2Vegetable soup No. 3Vegetable soup No. 4Velvet SoupVermicelli soupVermicelli soup No 2White celery soupTable topics.Breakfast DishesImportance of a good breakfastRequirements for a good breakfastPernicious custom of using fried and indigestible foods for breakfastUse of salted foods an auxiliary to the drink habitThe ideal breakfastUse of fruit for breakfastGrains for breakfastAn appetizing dishPreparation of zwiebackPreparation of toastRecipes:Apple toastApricot toastAsparagus toastBanana toastBerry toastBerry toast No. 2Celery toastCream toastCream toast with poached eggCherry toastGravy toastDry toast with hot creamGrape toastLentil toastPrune toastPeach toastSnowflake toastTomato toastVegetable oyster toastMiscellaneous breakfast dishes:BrewisBlackberry mushDry granolaFrumentyMacaroni with raisinsMacaroni with kornletPeach mushRice with lemonTable topics.DessertsAppropriate and healthful dessertsObjections to the use of dessertsThe simplest dessertGeneral suggestionsImportance of good materialPreparation of dried fruit for dessertMolded dessertsSuggestions for flavoring:To prepare almond pasteCocoanut flavorOrange and lemon flavorTo color sugarFruit dessertsRecipes:Apple dessertApple meringue dessert.Apple rose creamApple snowBaked apples with creamBaked sweet apple dessertBananas in syrupBaked bananasFresh fruit compoteGrape applesPeach creamPrune dessertDesserts made of fruit with grains, bread, etc.Recipes:Apple sandwichApple sandwich No. 2Baked apple puddingBarley fruit puddingBarley fig puddingBlackberry cornstarch puddingCocoanut and cornstarch blancmangeCornstarch blancmangecornstarch with raisinsCornstarch with applesCornstarch fruit moldCornstarch fruit mold No. 2Cracked wheat puddingCracked wheat pudding No. 2Farina blancmangeFarina fruit moldFruit puddingJam puddingPlain fruit pudding or Brown BettyPrune puddingRice meringueRice snowballRice fruit dessertRice dumplingRice cream puddingRice pudding with raisinsRed rice moldRice and fruit dessertRice and tapioca puddingRice flour moldRice and stewed apple dessertRice and strawberry dessertStewed fruit puddingStrawberry minute puddingSweet apple puddingWhortleberry puddingDesserts with tapioca, sago, manioca, and sea mossRecipes:Apple tapiocaApple tapioca No. 2Banana dessertBlackberry tapiocaCherry puddingFruit tapiocaMolded tapioca with fruitPineapple tapiocaPrune and tapioca puddingTapioca and fig puddingPeach tapiocaTapioca jellyApple sago puddingRed sago moldSago fruit puddingSago puddingManioca with fruitRaspberry manioca moldSea moss blancmangeDesserts made with gelatinGelatine an excellent culture mediumDangers in the use of gelatineQuantity to be usedRecipes:Apples in jellyApple shapeBanana dessertClear dessertFruit foam dessertFruit shapeGelatine custardLayer-puddingLemon jellyJelly with fruitOrange dessertOranges in jellyOrange jellySnow puddingDesserts with crustsRecipes:Apple tartGooseberry tartCherry tartStrawberry and other fruit shortcakesBanana shortcakeLemon shortcakeBerry shortcake with prepared creamCreamRaised pieBaked apple loafCustard puddingsImportance of slow cookingBest utensils for cookingCustard desserts in cupsTo stir beaten eggs into heated milkTo flavor custards and custard puddingsRecipes:Apple custardApple custard No. 2Apple custard No. 3Apple cornstarch custardApple and bread custardAlmond cornstarch puddingAlmond creamApple charlotteBanana custardBoiled custardBoiled custard bread puddingBread and fruit custardBread custard puddingBread and fig puddingBread and apricot puddingCaramel custardCarrot puddingCocoanut cornstarch puddingCocoanut custardCocoanut rice custardCorn meal puddingCorn meal pudding No. 2Corn meal and fig puddingCornstarch meringueCracked wheat puddingCup custardFarina custardFarina puddingFloating islandFruit custardGraham grits puddingGround rice puddingLemon puddingLemon cornstarch puddingLemon cornstarch pudding No. 2Macaroni puddingMolded rice or snowballsOrange floatOrange custardOrange puddingPeach meringuePicnic puddingPlain cornstarch puddingPlain custardPrune puddingPrune whipRice apple custard puddingRice custard puddingRice snowRice snow with jellyRice with eggsSnow puddingSteamed custardStrawberry charlottePop corn puddingSago custard puddingSago and fruit custard puddingSnowball custardTapioca custardTapioca puddingVermicelli puddingWhite custardWhite custard No. 2Steamed puddingPrecautions to be observed in steaming puddingsRecipes:Batter puddingBread and fruit custardDate puddingRice ballsSteamed bread custardSteamed fig puddingPastry and cakeDeleterious effects from the use ofReasons for indigestibilityGeneral directions for making piesRecipes:Paste for piesCorn meal crustGranola crustPaste for tart shellsCream fillingGrape tartLemon fillingTapioca fillingApple custard pieBanana pieBread pieCarrot pieCocoanut pieCocoanut pie No. 2Cream pieCranberry pieDried apple pieDried apple pie with raisinsDried apricot pieFarina pieFruit pieGrape jelly pieJelly custard pieLemon pieLemon meringue custardOne crust peach pieOrange piePeach custard piePrune piePumpkin piePumpkin pie No. 2Pumpkin pie without eggsSimple custard pieSquash pieSquash pie without eggsSweet apple custard pieSweet potato pieCakeGeneral suggestions for preparation ofCake made light with yeastCake made light with airRecipes:Apple cakeCocoanut custard cakeCream cakeDelicate cup cakeFig layer cakeFruit jelly cakeGold and silver cakeIcing for cakesOrange cakeFruit cakeLoaf cakePineapple cakePlain bunsSponge cakeSugar crispsVariety cakeTable topics.Gravies and SaucesImportance of proper preparationAccuracy of measurementProportion of material necessaryThe double boiler for cooking graviesFlavoring of gravies for vegetablesGravies and sauces for vegetablesRecipes:Brown sauceCream or white sauceCelery sauceEgg saucePease gravyTomato gravyTomato cream gravySauces for desserts and puddingsRecipes:Almond sauceCaramel sauceCocoanut sauceCream sauceCranberry pudding sauceCustard sauceEgg sauceEgg sauce No. 2Foamy sauceFruit creamFruit sauceFruit sauce No. 2Lemon pudding sauceMock creamMolasses sauceOrange saucePeach saucePlain pudding sauceRed SauceRose creamSago sauceWhipped cream sauceTable topics.BeveragesLarge quantities of fluid prejudicial to digestionWholesome beveragesThe cup that cheers but not inebriatesHarmful substances contained in teaTheineTanninUse of tea a cause of sleeplessness and nervous disordersTea a stimulantTea not a foodCoffee, cocoa, and chocolateCaffeinAdulteration of tea and coffeeSubstitutes for tea and coffeeRecipes:Beet coffeeCaramel coffeeCaramel coffee No. 2Caramel coffee No. 3Caramel coffee No. 4Mrs. T's caramel coffeeParched grain coffeeWheat, oats, and barley coffeeRecipes for cold beverages:Blackberry beverageFruit beverageFruit beverage No. 2AnotherFruit cordialGrape beverageLemonadeMixed lemonadeOatmeal drinkOrangeadePineapple beveragePineapple lemonadePink lemonadeSherbetTisaneTable topics.Milk, Cream, and ButterMilk, chemical composition ofProportion of food elementsMicroscopic examination of milkCaseinCasein coagulated by the introduction of acid
Spontaneous coagulation or souring of milkAdulteration of milkQuality of milk influenced by the food of the animalDiseased milkKinds of milk to be avoidedDistribution of germs by milkProper utensils for keeping milkWhere to keep milkDr. Dougall's experiments on the absorbent properties of milkWashing of milk dishesTreatment of milk for cream risingTemperature at which cream rises bestImportance of sterilizing milkTo sterilize milk for immediate useTo sterilize milk to keepCondensed milkCream, composition ofChanges produced by churningSkimmed milk, composition ofButtermilk, composition ofDigestibility of creamSterilized creamCare of milk for producing creamHomemade creameryButter, the composition ofRancid butterTests of good butterFlavor and color of butterArtificial butterTest for oleomargarineButter in ancient timesButter makingBest conditions for the rising of creamUpon what the keeping qualities of butter dependCheeseTyrotoxiconRecipes:Hot milkDevonshire or clotted creamCottage cheeseCottage cheese from buttermilkCottage cheese from sour milkFrench butterShaken milkEmulsified butterTable topics.EggsEggs a concentrated foodComposition of the eggHow to choose eggsQuality of eggs varied by the food of the fowlQStale eggsQTest for eggsHow to keep eggsTo beat eggsAlbumen susceptible to temperatureLeft-over eggsRecipes:Eggs in shellEggs in sunshineEggs poached in tomatoesEggs in creamPoached or dropped eggsPoached eggs with cream sauceQuickly prepared eggsScrambled eggsSteamed eggsWhirled eggsOmeletsRecipes:Plain omeletsFoam omeletsFancy omeletssoft omeletsTable topics.MeatsCharacter of meatNutritive valueExcrementitious elementsFlesh food a stimulantDiseased meatsJewish customs in regard to meatTrichinaTapeworm and other parasitesMeat unnecessary for healthThe excessive use of meat tending to develop the animal propensitiesObjections to its usePorkCalves' brains and other visceraMeat piesScallopsPatesComparative nutritious valueVariation and flavorComposition and digestibilitySelection of meatsPreservation of meatsJerked beefPemmicanPreparation and cooking of meatFrozen beefBest methods of cookingBoilingStewingSteamingRoastingBroilingBeef, economy and adaptability in selection ofRecipes:Broiled beefCold meat stewPan-broiled steakPan-broiled steak No. 2Roast beefSmothered beefVegetables with stewed beefStewed beefMuttonCause of Strong flavor ofRecipes:Boiled leg of muttonBroiled chopsPot roast lambRoast muttonStewed muttonStewed mutton chopStewed mutton chop No. 2Veal and lambPoultry and gameSuggestions for the selection of poultry and gameTo dress poultry and birdsTo truss a fowl or birdTo stuff a fowl or birdRecipes:Birds baked in sweet potatoesBoiled fowlBroiled birdsBroiled fowlCorn and chickenPigeons, quails and partridgesRoast chickenRoast turkeySmothered chickenSteamed chickenStewed chickenFish, two classes ofDifference in nutritive valueFlavor and wholesomenessPoison fishParasites in fishFish as a brain foodSalted fishShellfish, (Oysters, Clams, Lobsters, Crabs)Not possessed of high nutritive valueNatural scavengersPoisonous musselsHow to select and prepare fishFrozen fishMethods of cookingRecipes:Baked fishBroiled fishMeat soupPreparation of stockSelection of material for stockQuantity of materials neededUses of scrapsExtracting the juiceTemperature of the water to be usedCorrect proportion of waterTime required for cookingStraining the stockTo remove the fatSimple Stock or brothCompound stock or double brothTo clarify soup stockRecipes:Asparagus soupBarley, rice, sago or tapioca soupCaramel for coloring soup brownJulienne soupTomato soupWhite soupVermicelli or macaroni soupPuree with chickenTapioca cream soupTable Topics.Food for the SickNeed of care in the preparation of food for the sickWhat constitutes proper food for the sickKnowledge of dietetics an important factor in the education of every womanNo special dishes for all casesHot buttered toast and rich jellies objectionableThe simplest food the bestScrupulous neatness in serving importantTo coax a capricious appetiteA "purple" dinnerA "yellow" dinnerTo facilitate the serving of hot foodsCooking utensilsGruelLong-continued cooking neededUse of the double boiler in the cooking of gruelsGruel strainerRecipes:Arrowroot gruelBarley gruelEgg gruelEgg gruel No. 2Farina gruelFlour gruelGluten gruelGluten gruel No. 2Gluten creamGluten meal gruelGraham gruelGraham grits gruelGruel of prepared flourIndian meal gruelLemon oatmeal gruelMilk oatmeal gruelMilk porridgeOatmeal gruelOatmeal gruel No. 2Oatmeal gruel No. 3Peptonized gluten gruelRaisin gruelRice waterPreparations of milkMilk dietAdvantages ofQuantity of milk neededDigestibility of milkRecipes:Albumenized milkHot milkJunket, or curded milkKoumissMilk and lime waterPeptonized milk for infantsBeef tea, broths, etc.Nutritive valueTestimony of Dr. Austin FlintRecipes:Beef extractBeef juiceBeef teaBeef tea and eggsBeef broth and oatmealBottled beef teaChicken brothMutton brothVegetable brothVegetable broth No. 2Mixed vegetable brothRecipes for Panada:Broth panadaChicken panadaEgg panadaMilk panadaRaisin panadaGrains for the sickRecipes:Gluten mushTomato glutenTomato gluten No. 2Meats for the sickImportance of simple preparationRecipes:Broiled steakChickenChicken jellyMinced chickenMutton chopMinced steakScraped steakEggs for the sickRecipes:Floated eggGluten meal custardGluten custardSteamed eggsSoft custardRaw eggWhite of eggWhite of egg and milkRefreshing drinks and delicacies for the sickNature's delicaciesHow to serveFruit juicesRecipes:Acorn coffeeAlmond milkApple beverageApple beverage No. 2Apple toast waterBaked milkBarley lemonadeBarley and fruit drinksBarley milkCranberry drinkCurrantadeCrust coffeeEgg creamEgg cream No. 2Egg cream No. 3Egg lemonadeFlaxseed teaGum Arabic waterHot waterHot lemonadeIrish moss lemonadeOrangeadePlain lemonadeSlippery elm teaToast waterTamarind waterBreadRecipes:Diabetic biscuitDiabetic biscuit No. 2Gluten meal gemsJellies and other desserts for the sideRecipes:Arrowroot jellyArrowroot blancmangeCurrant jellyIceland moss jellyIceland moss blancmangeOrange wheyWhite custardTable topics.Food for the Aged and the Very YoungRequisites of food for the agedStimulating diet not necessaryFlesh food unsuitableBill of fareQuantity of food for the agedHeavy meals a tax upon digestionCornaro's testimonyDiet for the youngCauses of mortality among young childrenBest artificial foodUse of sterilized milk.Difference between cows' milk and human milkCommon method of preparing cows' milkArtificial human milkArtificial human milk No. 2Artificial human milk No. 3Peptonized milkMucilaginous food excellent in gastro-enteritisPreparation of food for infantsTime required for digestion of artificial foodQuantity of food for infantsRules for finding the amount of food neededTable for the feeding of infantsInterval between feedingIntervals for feeding at different agesManner of feeding artificial foodsDanger from unclean utensilsDiet of older childrenAn abundance of nitrogenous material importantFlesh food unnecessaryExperiments of Dr. CammanTestimony of Dr. CloustonCandy and similar sweetsEating between mealsEducation of the appetiteInherited appetites and tendenciesTable topics.Fragments and Left-over FoodsPreserving and utilizing the left-over fragmentsPrecautions to be observedUses of stale breadTo insure perfect preservation of fragmentsPreparation of zwieback and croutonsLeft-over grainsLeft-over vegetablesLeft-over meatsLeft-over milkTable topics.The Art of DiningPleasant accessories essentialThe dining roomNeatness an essentialCare of the dining roomFurnishings of the dining roomTable talkA pleasant customTable mannersSuggestions for table etiquetteThe tableIts appearance and appointmentsThe table an educator in the householdA well ordered table an incentive to good mannersOstentation not necessarySetting the tableThe sub-coverNapkinsThe center pieceArrangement of dishes"Dishing up"Setting the table over nightWarming the dishesThe service of mealsA capital ideaFruit as the first course at breakfastTo keep the food hotA employedGeneral suggestions for waitersSuggestions concerning dinner partiesProper form of invitationArrangement and adornment of tableA pleasing customThe menu cardService for a company dinnerEtiquette of dinner partiesTable topics.After Mealtime
Clearing the tableWashing the dishespapier-maché tubsAmmonia, uses ofClean dishes not evolved from dirty dishwaterWashing all dishes of one kind togetherWashing milk dishesUses of the dish mopCleaning of grain boilers and mush kettlesWashing of tin dishesTo clean iron wareTo wash wooden wareCare of steel knives and forksDraining the dishesDishcloths and towelsTo make a dish mopThe care of glass and silverTo keep table cutlery from rustingTo wash trays and Japanned wareCare of the table linenTo remove stainsTo dry table linenTo iron table linenWashing colored table linenThe garbageTable topics.A Year's Breakfasts and DinnersA perplexing problemRequisites for a well arranged menuSuggestions for preparing bills of fareTable of food analysesFifty-two weeks' breakfasts and dinnersAverage costAnalysis of various bills of fareTable topics.A Batch of DinnersHoliday dinnersHoliday feastingHoliday dinners opposed to temperanceThanksgiving menusHoliday menusPicnic dinnersThe lunch basket, provision forFruit sandwichesEgg sandwichesRecipes:Picnic biscuitFig wafersSuitable beveragesSchool lunchesDeficiency of food material in the ordinary school lunchWhy the after dinner session of school drags wearilySimple lunches desirableSuggestions for putting up the lunchCreamy riceNeatness and daintiness essentialThe lunch basketSabbath dinnersA needed reformFeasting on the Sabbath, deleterious results ofSimple meals for the SabbathA Sabbath bill of fareTable topics.Index
TABLE TOPICS.
LIST OF ILLUSTRATIONS.
THE ALIMENTARY CANALAN OVEN THERMOMETERCONVENIENT KITCHEN TABLEA DOUBLE BOILERCOMPARTMENT SINK FOR DISH-WASHING OPENCOMPARTMENT SINK FOR DISH-WASHING CLOSEDTHE STEAM COOKERVEGETABLE PRESSLEMON DRILLTHE HANDY WAITERWALL CABINETPERCOLATE HOLDERKNEADING TABLEDISH TOWEL RACKVEGETABLE BRUSHA DOUBLE BOILERSECTIONAL VIEW OF WHEAT KERNELMEASURING CUPSBREAD PANMEXICAN WOMEN MAKING TORTILLASSTONE METATEGEM IRONSPERFORATED SHEET IRON PAN FOR ROLLSMAKING UNFERMENTED BREADCANNING UTENSILSBAIN MARIECHINESE SOUP STRAINERCREAMERYORIENTAL BUTTER MAKINGARRANGEMENTS FOR STRAINING STOCKGRUEL STRAINEREXTENSION STRAINERWIRE DISHCLOTHA PICNIC DINNER
INTRODUCTION.
No one thing over which we have control exerts so marked an influence upon our physical prosperity as the food we eat; and it is no exaggeration to say that well-selected and scientifically prepared food renders the partaker whose digestion permits of its being well assimilated, superior to his fellow-mortals in those qualities which will enable him to cope most successfully with life's difficulties, and to fulfill the purpose of existence in the best and truest manner. The brain and other organs of the body are affected by the quality of the blood which nourishes them, and since the blood is made of the food eaten, it follows that the use of poor food will result in poor blood, poor muscles, poor brains, and poor bodies, incapable of first-class work in any capacity. Very few persons, however, ever stop to inquire what particular foods are best adapted to the manufacture of good blood and the maintenance of perfect health; but whatever gratifies the palate or is most conveniently obtained, is cooked and eaten without regard to its dietetic value. Far too many meals partake of the characteristics of the one described in the story told of a clergyman who, when requested to ask a blessing upon a dinner consisting of bread, hot and tinged with saleratus, meat fried to a crisp, potatoes swimming in grease, mince pie, preserves, and pickles, demurred on the ground that the dinner was "not worth a blessing." He might with equal propriety have added, "and not worth eating."
The subject of diet and its relation to human welfare, is one deserving of the most careful consideration. It should be studied as a science, to enable us to choose such materials as are best adapted to our needs under the varying circumstances of climate growth, occupation, and the numerous changing conditions of the human system; as an art, that we may become so skilled in the preparation of the articles selected as to make them both appetizing and healthful. It is an unfortunate fact that even among experienced housekeepers the scientific principles which govern the proper preparation of food, are but little understood, and much unwholesome cookery is the result. The mechanical mixing of ingredients is not sufficient to secure good results; and many of the failures attributed to "poor material," "bad luck," and various other subterfuges to which cooks ignorance of scientific principles. The common method of blindly following recipes, with no knowledge of "the reason why," can hardly fail to be often productive of unsatisfactory results, which to the uninformed seem quite inexplicable.
Cookery, when based upon scientific principles, ceases to be the difficult problem it so often appears. Cause and effect follow each other as certainly in the preparation of food as in other things; and with a knowledge of the underlying principles, and faithfulness in carrying out the necessary details, failure becomes almost an impossibility. There is no department of human activity where applied science offers greater advantages than in that of cookery, and in our presentation of the subjects treated in the following pages, we have endeavored, so far as consistent with the scope of this work, to give special prominence to the scientific principles involved in the successful production of wholesome articles of food. We trust our readers will find these principles so plainly elucidated and the subject so interesting, that they will be stimulated to undertake for themselves further study and research in this most important branch of household science. We have aimed also to give special precedence of space to those most important foods, the legumes, and grains and their products, which in the majority of cook books are given but little consideration or are even left out altogether, believing that our readers will be more interested in learning the many palatable ways in which these especially nutritious and inexpensive foods may be prepared, than in a reiteration of such dishes as usually make up the bulk of the average cook book.
For reasons stated elsewhere (in the chapter on Milk, Cream, and Butter), we have in the preparation of all recipes made use of cream in place of other fats; but lest there be some who may suppose because cream occupies so frequent a place in the recipes, and because of their inability to obtain that article, the recipes are therefore not adapted to their use, we wish to state that a large proportion of the recipes in which it is mentioned as seasoning, or for dressing, will be found to be very palatable with the cream omitted, or by the use of its place of some one of the many substitutes recommended. We ought also to mention in this connection, that wherever cream is recommended, unless otherwise designated, the quality used in the preparation of the recipes is that of single or twelve hour cream sufficiently diluted with milk, so that one fourth of each quart of milk is reckoned as cream. If a richer quality than this be used, the quantity should be diminished in proportion; otherwise, by the excess of fat, a wholesome food may become a rich, unhealthful dish.
In conclusion, the author desires to state that no recipe has been admitted to this work which has not been thoroughly tested by repeated trials, by far the larger share of such being original, either in the combination of the materials used, the method employed, or both materials and method. Care has been taken not to cumber the work with useless and indifferent recipes. It is believed that every recipe will be found valuable, and that the variety offered is sufficiently ample, so that under the most differing circumstances, all may be well served.
We trust therefore that those who undertake to use the work as a guide in their culinary practice, will not consider any given recipe a failure because success does not attend their first efforts. Perseverance and a careful study of the directions given, will assuredly bring success to all who possess the natural or acquired qualities essential for the practice of that most useful of the arts,—"Healthful Cookery."
ELLA E. KELLOGG.
Battle Creek, April 20, 1892.
Foods
T he purposes of food are to promote growth, to supply force and heat, and to furnish material to repair the waste which is constantly taking place in the body. Every breath, every thought, every motion, wears out some portion of the delicate and wonderful house in which we live. Various vital processes remove these worn and useless particles; and to keep the body in health, their loss must be made good by constantly renewed supplies of material properly adapted to replenish the worn and impaired tissues. This renovating material must be supplied through the medium of food and drink, and the best food is that by which the desired end may be most readily and perfectly attained. The great diversity in character of the several tissues of the body, makes it necessary that food should contain a variety of elements, in order that each part may be properly nourished and replenished.
The Food Elements.—The various elements found in food are the following: Starch, sugar, fats, albumen, mineral substances, indigestible substances.
The digestible food elements are often grouped, according to their chemical composition, into three classes; vis., carbonaceous, nitrogenous, and inorganic. The carbonaceous class includes starch, sugar, and fats; the nitrogenous, all albuminous elements; and the inorganic comprises the mineral elements.
Starch is only found in vegetable foods; all grains, most vegetables, and some fruits, contain starch in abundance. Several kinds of sugar are made in nature's laboratory; cane, grape, fruit, and milk sugar. The first is obtained from the sugar-cane, the sap of maple trees, and from the beet root. Grape and fruit sugars are found in most fruits and in honey. Milk sugar is one of the constituents of milk. Glucose, an artificial sugar resembling grape sugar, is now largely manufactured by subjecting the starch of corn or potatoes to a chemical process; but it lacks the sweetness of natural sugars, and is by no means a proper substitute for them. Albumen is found in its purest, uncombined state in the white of an egg, which is almost wholly composed of albumen. It exists, combined with other food elements, in many other foods, both animal and vegetable. It is found abundant in oatmeal, and to some extent in the other grains, and in the juices of vegetables. All natural foods contain elements which in many respects resemble albumen, and are so closely allied to it that for convenience they are usually classified under the general name of "albumen." The chief of these is gluten, which is found in wheat, rye, and barley. Casein, found in peas, beans, and milk, and the fibrin of flesh, are elements of this class.
Fats are found in both animal and vegetable foods. Of animal fats, butter and suet are common examples. In vegetable form, fat is abundant in nuts, peas, beans, in various of the grains, and in a few fruits, as the olive. As furnished by nature in nuts, legumes, grains, fruits, and milk, this element is always found in a state of fine subdivision, which condition is the one best adapted to its digestion. As most commonly used, in the form of free fats, as butter, lard, etc., it is not only difficult of digestion itself, but often interferes with the digestion of the other food elements which are mixed with it. It was doubtless never intended that fats should be so modified from their natural condition and separated from other food elements as to be used as a separate article of food. The same may be said of the other carbonaceous elements, sugar and starch, neither of which, when used alone, is capable of sustaining life, although when combined in a proper and natural manner with other food elements, they perform a most important part in the nutrition of the body. Most foods contain a percentage of the mineral elements. Grains and milk furnish these elements in abundance. The cellulose, or woody tissue, of vegetables, and the bran of wheat, are examples of indigestible elements, which although they cannot be converted into blood in tissue, serve an important purpose by giving bulk to the food.
With the exception of gluten, none of the food elements, when used alone, are capable of supporting life. A true food substance contains some of all the food elements, the amount of each varying in different foods.
Uses of the Food Elements.—Concerning the purpose which these different elements serve, it has been demonstrated by the experiments of eminent physiologists that the carbonaceous elements, which in general comprise the greater bulk of the food, serve three purposes in the body;
1. They furnish material for the production of heat;
2. They are a source of force when taken in connection with other food elements;
3. They replenish the fatty tissues of the body. Of the carbonaceous elements,—starch, sugar, and fats,—fats produce the greatest amount of heat in proportion to quantity; that is, more heat is developed from a pound of fat than from an equal weight of sugar or starch; but this apparent advantage is more than counterbalanced by the fact that fats are much more difficult of digestion than are the other carbonaceous elements, and if relied upon to furnish adequate material for bodily heat, would be productive of much mischief in overtaxing and producing disease of the digestive organs. The fact that nature has made a much more ample provision of starch and sugars than of fats in man's natural diet, would seem to indicate that they were intended to be the chief source of carbonaceous food; nevertheless, fats, when taken in such proportion as nature supplies them, are necessary and important food elements.
The nitrogenous food elements especially nourish the brain, nerves, muscles, and all the more highly vitalized and active tissues of the body, and also serve as a stimulus to tissue change. Hence it may be said that a food deficient in these elements is a particularly poor food.
The inorganic elements, chief of which are the phosphates, in the carbonates of potash, soda, and lime, aid in furnishing the requisite building material for bones and nerves.
Proper Combinations of Foods.—While it is important that our food should contain some of all the various food elements, experiments upon both animals and human beings show it is necessary that these elements, especially the nitrogenous and carbonaceous, be used in certain definite proportions, as the system is only able to appropriate a certain amount of each; and all excess, especially of nitrogenous elements, is not only useless, but even injurious, since to rid the system of the surplus imposes an additional task upon the digestive and excretory organs. The relative proportion of these elements necessary to constitute a food which perfectly meets the requirements of the system, is six of carbonaceous to one of nitrogenous. Scientists have devoted much careful study and experimentation to the determination of the quantities of each of the food elements required for the daily nourishment of individuals under the varying conditions of life, and it has come to be commonly accepted that of the nitrogenous material which should constitute one sixth of the nutrients taken, about three ounces is all that can be made use of in twenty-four hours, by a healthy adult of average weight, doing a moderate amount of work. Many articles of food are, however, deficient in one or the other of these elements, and need to be supplemented by other articles containing the deficient element in superabundance, since to employ a dietary in which any one of the nutritive elements is lacking, although in bulk it may be all the digestive organs can manage, is really starvation, and will in time occasion serious results.
It is thus apparent that much care should be exercised in the selection and combination of food materials. The table on page 484, showing the nutritive values of various foods, should be carefully studied. Such knowledge is of first importance in the education of cooks and housekeepers, since to them falls the selection of the food for the daily needs of the household; and they should not only understand what foods are best suited to supply these needs, but how to combine them in accordance with physiological laws.
Condiments.—By condiments are commonly meant such substances as are added to season food, to give it "a relish" or to stimulate appetite, but which in themselves possess no real food value. To this category belong mustard, ginger, pepper, pepper sauce, Worcestershire sauce, cloves, spices, and other similar substances. That anything is needed to disguise or improve the natural flavor of food, would seem to imply either that the article used was not a proper alimentary substance, or that it did not answer the purpose for which the Creator designed it. True condiments, such as pepper, pepper sauce, ginger, spice, mustard, cinnamon, cloves, etc., are all strong irritants. This may be readily demonstrated by their application to a raw surface. The intense smarting and burning occasioned are ample evidence of the irritating character. Pepper and mustard are capable of producing powerfully irritating effects, even when applied to the healthy skin where wholly intact. It is surprising that it does not occur to the mother who applies a mustard plaster to the feet of her child, to relieve congestion of the brain, that an article which is capable of producing a blister upon the external covering of the body, is quite as capable of producing similar effects when applied to the more sensitive tissues within the body. The irritating effects of these substances upon the stomach are not readily recognized, simply because the stomach is supplied with very few nerves of sensation. That condiments induce an intense degree of irritation of the mucous membrane of the stomach, was abundantly demonstrated by the experiments of Dr. Beaumont upon the unfortunate Alexis St. Martin. Dr. Beaumont records that when St. Martin took mustard, pepper, and similar condiments with his food, the mucous membrane of his stomach became intensely red and congested, appearing very much like an inflamed eye. It is this irritating effect of condiments which gives occasion for their extended use. They create an artificial appetite, similar to the incessant craving of the chronic dyspeptic, whose irritable stomach is seldom satisfied. This fact with regard to condiments is a sufficient argument against their use, being one of the greatest causes of gluttony, since they remove the sense of satiety by which Nature says, "Enough."
To a thoroughly normal and unperverted taste, irritating condiments of all sorts are very obnoxious. It is true that Nature accommodates herself to their use with food to such a degree that they may be employed for years without apparently producing very grave results; but this very condition is a source of injury, since it is nothing more nor less than the going to sleep of the sentinels which nature has posted at the portal of the body, for the purpose of giving warning of danger. The nerves of sensibility have become benumbed to such a degree that they no longer offer remonstrance against irritating substances, and allow the enemy to enter into the citadel of life. The mischievous work is thus insidiously carried on year after year until by and by the individual breaks down with some chronic disorder of the liver, kidneys, or some other important internal organ. Physicians have long observed that in tropical countries where curry powder and other condiments are very extensively used, diseases of the liver, especially acute congestion and inflammation, are exceedingly common, much more so that in countries and among nations where condiments are less freely used. A traveler in Mexico, some time ago, described a favorite Mexican dish as composed of layers of the following ingredients: "Pepper, mustard, ginger, pepper, potato, ginger; mustard, pepper, potato, mustard, ginger, pepper." The common use of such a dish is sufficient cause for the great frequency of diseases of the liver among the Mexicans, noted by physicians traveling in that country. That the use of condiments is wholly a matter of habit is evident from the fact that different nations employ as condiments articles which would be in the highest degree obnoxious to people of other countries. For example, the garlic so freely used in Russian cookery, would be considered by Americans no addition to the natural flavors of food; and still more distasteful would be the asafetida frequently used as a seasoning in the cuisine of Persia and other Asiatic countries.
The use of condiments is unquestionably a strong auxiliary to the formation of a habit of using intoxicating drinks. Persons addicted to the use of intoxicating liquors are, as a rule, fond of stimulating and highly seasoned foods; and although the converse is not always true, yet it is apparent to every thoughtful person, that the use of a diet composed of highly seasoned and irritating food, institutes the conditions necessary for the acquirement of a taste for intoxicating liquors. The false appetite aroused by the use of food that "burns and stings," craves something less insipid than pure cold water to keep up the fever the food has excited. Again, condiments, like all other stimulants, must be continually increased in quantity, or their effect becomes diminished; and this leads directly to a demand for stronger stimulants, both in eating and drinking, until the probable tendency is toward the dram-shop.
A more serious reason why high seasonings leads to intemperance, is in the perversion of the use of the sense of taste. Certain senses are given us to add to our pleasure as well as for the practical, almost indispensable, use they are to us. For instance, the sense of sight is not only useful, but enables us to drink in beauty, if among beautiful surroundings, without doing us any harm. The same of music and other harmonics which may come to us through the sense of hearing. But the sense of taste and was given us to distinguish between wholesome and unwholesome foods, and cannot be used for merely sensuous gratification, without debasing and making of it a gross thing. An education which demands special enjoyment or pleasure through the sense of taste, is wholly artificial; it is coming down to the animal plane, or below it rather; for the instinct of the brute creation teaches it merely to eat to live.
Yet how wide-spread is this habit of sensuous gratification through the sense of taste! If one calls upon a neighbor, he is at once offered refreshments of some kind, as though the greatest blessing of life came from indulging the appetite. This evil is largely due to wrong education, which begins with childhood. When Johnnie sits down to the table, the mother says, "Johnnie, what would you like?" instead of putting plain, wholesome food before the child, and taking it as a matter of course that he will eat it and be satisfied. The child grows to think that he must have what he likes, whether it is good for him or not. It is not strange that an appetite thus pampered in childhood becomes uncontrollable at maturity; for the step from gormandizing to intoxication is much shorter than most people imagine. The natural, unperverted taste of a child will lead him to eat that which is good for him. But how can we expect the children to reform when the parents continually set them bad examples in the matter of eating and drinking?
The cultivation of a taste for spices is a degradation of the sense of taste. Nature never designed that pleasure should be divorced from use. The effects of gratifying the sense of taste differ materially from those of gratifying the higher senses of sight and hearing. What we see is gone; nothing remains but the memory, and the same is true of the sweetest sounds which may reach us through the ears. But what we taste is taken into the stomach and what has thus given us brief pleasure through the gratification of the palate, must make work in the alimentary canal for fourteen hours before it is disposed of.
Variety in Food.—Simplicity of diet should be a point of first consideration with all persons upon whom falls the responsibility of providing the family bills of fare, since the simplest foods are, as a rule, the most healthful. Variety is needed; that is, a judicious mingling of fruits, grains, and vegetables; but the general tendency is to supply our tables with too many kinds and to prepare each dish in the most elaborate manner, until, in many households, the cooking of food has come to be almost the chief end of life. While the preparation of food should be looked upon as of so much importance as to demand the most careful consideration and thought as to its suitability, wholesomeness, nutritive qualities, and digestibility, it should by no means be made to usurp the larger share of one's time, when simpler foods and less labor would afford the partakers equal nourishment and strength.
A great variety of foods at one meal exerts a potent influence in creating a love of eating, and is likewise a constant temptation to overeat. Let us have well-cooked, nutritious, and palatable food, and plenty of it; variety from day to day, but not too great a variety at each meal.
