Public School Domestic Science

Protein, or Nit

the body is doubtless the reason why they assimilate more readily than vegetable foods, although the latter are r

E

e action of hot water. Gelatin when combined with the albuminoids and extractives has considerable nutritive value. Extractives are meat bases, or rather meat which has been dissolved by water, such as soup stock and beef tea. The object in cooking meat is to soften and loosen the tissue, which r

mparative D

most digestible and

s and other animal

st

cooke

etb

fish,

boiled or

t beef or

rambled,

tt

co

chicken, t

brains,

st

mutton

n b

e

nd oth

mackerel

t go

r and

o

ked, drie

eat, which is evident from the figures

f Dige

ur

f,

alf boi

l boiled

f roasted

l roasted

on,

n, bo

, roas

, ra

k,

roaste

, bo

, boil

, broil

is more digestible when cooked between 160

ng of

ral informatio

vent the escape of the juices. The temperature should then be allowed to fall to simmering point (175° F.). If the water is kept boiling it will render the meat tough and dry. If the juice is to be extracted and the broth used, the meat should be placed in cold water; if bones are added they should be cut

EW

flavoring material and fibre may be dissolved. The temperature should be gradually raised to simmering point and remain at that heat for at least three or four hours, the vessel being ke

G and B

water. A small roast will require a hotter fire than a larger one, in order to harden the exterior and prevent the juices from escaping. Meat is a poor conductor of heat, consequently a large roast exposed to this

iling in previous

ies of

TON

but contains too much fat to agree w

E

indigestible, but good veal is considered fairly nutritious. It contains more

TT

at least three years old; but as it is more difficult to obtain tender mutton than beef,

A

ite as digestible as beef or mutton, but the

agram of c

agram of c

agram of c

gram of cut

NI

ble when obtained from young deer, but is considered to be rather

O

gh percentage of fat, which is considerably more than the nitrogenous

AND

d than either ham or pork; when cut thin and cooked quickly-until transparent and cr

O

cularly valuable as food for invalids. Turkey is somewhat less digestible than chicken. Ducks

A

cooked, is fai

ETB

icle of diet, particularly for invalids. Tripe, heart, liver and kidneys are o

I

percentage of albuminoids:-Red snapper, whitefish, brook trout, salmon, bluefish, shad, eels, mackerel, halibut, haddock, lake trout, bass, cod and flounder. The old theory that fish constituted "brain food," on account of the phosphorus it contained, has proved to be entirely without fou

ST

r cooked. Lobsters, crabs and shrimps are called "sea scaven

I

or lactose, albumen and casein. Average milk has from 8 to 10 per cent. of cream. Good milk should form a layer of cream about 2-1/2 in. thick as it stands in a quart bottle. Lactose (milk sugar) is an important ingredient in milk. It is less liable to ferment in the stomach than cane sugar. In the presence of fermenting nitrogenous material it is converted into lactic acid, making the milk sour. Casein is present in milk chiefly in its alkaline form, and in conjunction with calcium phosphate. Milk absorbs germs from the air and from unclean vessels very readily. Good, clean, uncontaminated milk ought to keep

f Preserv

LIZED

fectly clean bottles and placing in a rack, in a kettle of boiling water, remaining until it reaches the necessary degree of heat. The bott

URIZE

kept at a temperature of 170° F. from 10 to 20 minutes. This is considered a better method for treating milk which is to be given to young chil

EE

es an excellent substitute, as it contains more protein than meat. Cheese

G

bird-bones, nerves, muscles, viscera, and feathers-is developed. The inner portion of the shell is dis

it

rts. Y

pa

4.8 Wat

Casein and

actives, etc. 2.

.2 Pigment extra

l matt

Eggs cooked at a temperature of about 170° F., leaving the whites soft, are easily digested. A raw egg is ordinarily digested in 1-1/2 hour, wh

LA

ue. The place given to it by scientists is to save the albumen of the body; as it does not help to form tissue or repair waste it cannot re

as, Beans

ely be given a place in the same class; therefore we will give them an intermediate position in food value between meat and gra