Public School Domestic Science

and E

nd bread together make the essentials of a healthful diet. In order to give a general idea of food economy, it will be necessary to deal briefly with the functions of the various food principles. As our bodies contain a great deal of muscle, the waste of which is repaired by protein found in such food as lean meat, eggs, cheese, beans, peas, oatmeal, fish, etc., a supply of these articles must be considered in purchasing the daily supply. Fatty tissue (not muscle) serves as fuel, therefore the value of such foods as butter, cream, oils, etc., is apparent. Carbohydrates form fat and serve as fuel and force producers; these come in the form

s and carbohydrates have the highest fuel value. The fuel value of a pound of fat pork may reach 2.995 calories, while that of a pound of salt codfish would be only .315 calories. On the other hand, the nutritive material of the codfish would consist almost entirely of protein, while the pork contains very little. Among the vegetable foods, peas and beans have a hi

hase the supplies for family use. As one-half a laboring man's income goes towards providing food, it must follow

et of an adult shoul

100 Parts. E

oz

81.5 5

ids 3.9

.0 0

alt 3.7

ash, salts, etc

of Food

ppetite, tempts one to exercise, while a hot climate has the contrary effect; hence the need for more or less food. Abundant clothing in cold weather conserves the body heat; less food is therefore required to maintain life. Exercise and muscular work cause greater oxidation in the tissues and greater waste of the muscles; this must be replaced by proper food. Outdoor work requires more f

od the brain worker needs is a question which has not yet been decided. In general it appears that a man or a woman whose occupation is what we call sedentary, who is without vigorous exercise and does but little hard muscular work, needs much less than the man at hard manual labor, and that the brain worker needs comparatively little of carbohydrates or fats. Many physicians, physiologists and students of hygiene have become convinced that well-to-do people, whose work is mental rather than physic

et of Laboring Man at

s in Dai

Fats. Carbohydr

lb. Ca

gland .26 .1

Italy .29 .

any .28 .08

any .26 .1

States .28 17.

ty of

traditional diet of the Scotch people with their oatmeal and herring; the Irish, potatoes and buttermilk; New England, codfish and potatoes, and pork and beans; the Chinese, rice, etc. Monotony of diet, however, is not recommended, for reasons given in a previous chapter, and in the countries where a special diet prevails owing to the climate, nature of soil and markets, the results have not warranted us in believing that it is as good as a mixed diet. From this necessarily brief outline of the food question we have learned (1) that a knowledge of the requirements of the body are absolutely necessary

ng of

nstruction for a comparison of the customs and diet of the various countries, and the advance of civiliz

s the right application of heat fo

ntion. The art of cooking lies in the power to develop certain flavors which are agreeable to the palate, or in other words, which "make the mouth water," without interfering with the nutritive qualities of the

. Nearly all foods-except fruit-require cooking. The digestibility of starch depends almost entirely upon the manner in which it is co

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viz.: (1) boiling, (2) stewing, (3) roasting, (4) broil

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. When water has reached the boiling point, its temperature cannot be raised, but will be converted in

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int. The juices thus dissolved are eaten with the meat. If not injured by the addition of ric

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ion of the juices, which with the extractive materials are retained and improve the flavor. Meat cooked in this way has a decided advantage, in both

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400° F., as it will then turn dark and emit a disagreeable odor. Fried food, unless very carefully prepared, is

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gh meat may be rendered very palatable and nutritious by cooking in this way. The cover of the pan or kettle must fit closely enough to prevent e

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en is considered by many authorities as quite equal in delicacy o

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quires long, slow cooking. Puddings, cereals, and other glutinous mixtures are often cooked in this w

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smoking, (3) salting, (4) freezing, (5) refrigerating, (6) s

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yed by housekeepers. Fruits and vegetables, meat and fish may

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il they absorb a certain percentage of antiseptic material, which prevents the fat from becoming rancid, and the albumen from putrefying. Well smoked

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to temporarily preserve meat and other substances. Corned beef is a popular form of salt preservation. All salted meats require long, slow cooking. They shoul

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compose very quickly when thawed, hence the necessity for cooking immed

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mbers at a temperature maintained a few degrees above freezing point. This met

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th substances which are impermeable. Beef has been preserved for considerable

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n the preservation of food, bu