Practical Sanitary and Economic Cooking Adapted to Persons of Moderate and Small Means

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American Public Health Association, 1890 - 190 pages
A discourse on scientific principles of cooking, the kitchen, foods and their preparation (including recipes. With 12 bills of fare (with dietary breakdowns) and 12 cold dinners for lunch boxes.
 

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Page vi - Whoever may read it can have confidence in the soundness of its teachings, and cannot fail to be instructed in the art of cooking by its plain precepts, founded as they are upon the correct application of the scientific principles of chemistry and physiology to the proper preparation of food for man.
Page iii - Essays," offers, through the American Public Health Association, two prizes for the current year, on the following subject : Practical Sanitary and Economic Cooking Adapted to Persons of Moderate and Small Means.
Page 37 - Therefore, what method of cooking to^uairt*' of we sha11 use' dePends on the quality of meat. the meat we have. Trimmings and tough portions we will make into soup, expecting to chop the tasteless meat next day and add other flavors to make it palatable. Somewhat better pieces, but still requiring long cooking to soften the connective tissue, may be made into a stew or ragout ; or if the piece is large and compact, boiled in water; but meat that is tender and juicy (and for improving...
Page 128 - Any cooked meat or several different kinds when n ', there is too little of each to be otherwise used, is chopped fine and mixed with as much bread, salted and peppered, a little chopped suet or butter, or better still, marrow, and a chopped onion and some herbs, and to each cup of this mixture •allow an egg. Mix lightly, make out into little balls and cook in very gently boiling soup. Try one first to see if it holds together. If not, add a little flour. Substitute for the meat any cooked fish,...
Page 5 - A class of nearly allied bodies is included under this head. The whole class is sometimes called "Albumens." The housewife is familiar with proteids in such foods as the lean of meat, in eggs and cheese. These contain the principle in various proportions ; for example, Lean of meat has 15-21 per ct.
Page 128 - Three cups, half bread, half flour, 1 egg, butter size bails. of an egg( i cup mii]j and water, salt. Soak the bread in the milk and water, and make out into little balls with the other ingredients. Cook, covered, 15 minutes (may also be boiled in salted water and eaten with fruit) . One egg, 1 teaspoon flour, a little salt. Beat white of egg to foam, mix lightly with the rest and pour on top of the soup. Turn over in a few minutes with a skimmer, and before putting into the turreen, cut it in pieces....
Page iv - ... cooking as well as carefully prepared receipts, for three classes, — ( 1 ) those of moderate means; (2) those of small means; (3) those who may be called poor. For each of these classes, receipts for three meals a day for several days in succession should be given, each meal to meet the requirements of the body, and to vary as much as possible from day to day.
Page 57 - None but the wealthy should use chickens for soup, 1 but from the bones left of baked or fricasseed chicken a good and economical soup can be made. Boil an hour or two, take out the bones, thicken a little, and serve with bread dice fried in butter. An excellent soup can be made of the giblets, that is, heart, liver, and neck of chicken and other fowls which in city markets are sold separately and very cheap. Cut in small pieces and boil two hours with onion and herbs, then add a little butter and...
Page 78 - The best authorities say that without doubt the continued and severe diarrheas of small children are due to the fermentation of starch foods for which their digestive organs are not yet ready. These fermentations, the irritating action on the bowels of too much cellulose, and the loss of a good deal of proteid substance connected with it form the shady side of a vegetable diet. Even the ox, with his many stomachs, gets out of grass and unchopped hay only 60 per cent of the proteid and 50 per cent...
Page 18 - ... cooked vegetables are furnished for a price less than they could be cooked for at home, if one took any account of time and fire. But such helps are not yet to any great extent available to the American woman ; she must wrestle with her own problem at home and solve it as best she can. THE KITCHEN. The kitchen of a woman of average means is not the ideal kitchen. It is perhaps too small or not light enough, or it may have still more serious defects, as a bad drain. We must take it as it is, however,...

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