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Food Facts For The Home-Maker | by Lucile Stimson Harvey



This book is intended to be a help to the young housekeeper who is starting out in the new home without either a knowledge of science or the technical training which could help her. This is more often the case of the girl who has been to college and has devoted her time to other subjects outside the home, so that she starts in handicapped on the business of home-making, than it is the case of her sister who has stayed at home and has been trained there by her mother. The book is also intended to help those women who have kept house for years and who are excellent cooks and careful planners. It should give a scientific foundation to their technical skill, showing them the reasons why they have been doing certain things all their lives, and perhaps showing them ways in which they may shorten processes and thus save time and energy.

TitleFood Facts For The Home-Maker
AuthorLucile Stimson Harvey
PublisherHoughton Mifflin Company
Year1920
Copyright1920, By Lucile Stimson Harvey
AmazonFood facts for the home-maker
-Food Facts For The Home-Maker
By Lucile Stimson Harvey, A.M. Town Dietitian, Brookline, Mass. Boston And New York Houghton Mifflin Company The Riverside Press Cambridge 1920 Copyright, 1920, By Lucile Stimson Harvey All Rights...
-Preface
This book is intended to be a help to the young housekeeper who is starting out in the new home without either a knowledge of science or the technical training which could help her. This is more often...
-Chapter I. The Importance Of Food
There is one thing all men have in common with the animals - the necessity for daily food. For rich and poor alike a certain amount of food is necessary to keep the body in good condition. But the thr...
-The Housekeeper's Responsibility
This situation is true not for war-time alone. As one result of the war it ought to be brought home to each of us that we have a responsibility for food shortage wherever it exists. We should have a p...
-The Profession Of Housekeeping
From this point of view it is evident that in order to make the profession of housekeeping a success, the fundamentals at least should be understood. Even college graduates going into business start a...
-Health Dependent On Food
Certain of our habits, however, are based on a scientific foundation. There is a reason for eating butter on our bread, or for serving pork with baked beans, or cheese with rice or macaroni. Nutrition...
-Chapter II. The Kitchen As A Workshop
In these days when human labor is in great demand and can command high wages, it is more necessary than ever to conserve effort in every possible way. If the home-maker is paying somebody else to do h...
-Kitchen Equipment
Many of us have to take our kitchens as we find them, and have no say as to the relative positions of the permanent fixtures. We can, however, see that the utensils and equipment are as they should be...
-Chapter III. The Composition Of Foods
Before looking into the composition of food, it is well to understand just what is meant by the term food. In order to be a food a substance must be fitted to serve a definite function in the body...
-Water
Our food substances, like other matter, are made up of certain definite chemical elements. The simplest food substance is water, in which we have a combination of only two elements, hydrogen and oxyge...
-Starches And Sugars
When we find a third element, carbon, in combination with hydrogen and oxygen, we have a large group of food substances. In some of these the same relation exists between the hydrogen and the oxygen a...
-Carbohydrates
Foods of this group are familiar to all and are in constant use. They yield energy to the body, but do not build tissue. Starch is one of them, and is the same substance chemically whether found in th...
-Fats
We have still another group of food substances containing the three elements of carbon, hydrogen, and oxygen, though they are not carbohydrates. These are the fats. In them we find a larger proportion...
-Protein
As we continue the analytical study of our food sub-stances, we next come to a group of foods of far greater complexity of make-up than any we have met with so far. It is the group which comprises pri...
-Mineral Matter
If food material is actually burned in a stove, ashes would be found just as from coal or wood; that is, the food would not be completely consumed. The ash is made up of mineral matter which does not ...
-Chapter IV. Milk And Eggs
Food substances fall into five distinct groups according to their chemical composition: 1. Those valuable for their mineral salts. 2. Those containing considerable protein: milk, eggs, meat, etc. 3...
-Milk
The maintenance of a dairy herd is considered to be one of the industries essential to the life of a nation. Dairy herds are the greatest single factor in public health and should be carefully conserv...
-Eggs
Eggs are not as economical a food as milk, and when they soar in price to ninety cents and a dollar a dozen, they should be kept for children and invalids by families who wish to keep the cost of food...
-Milk And Egg Recipes
Cream Soups 1/4 cup oleomargarine or other fat 1/4 cup flour 2 teaspoons salt 1/4 teaspoon pepper I quart liquid (1 pint milk and 1 pint liquid in which vegetables have been cooked) Melt the fat a...
-Milk And Egg Recipes. Continued
Soft Or Boiled Custard 2/3 cup milk 1 egg 1 tablespoon sugar 1/4 teaspoon salt Vanilla Heat the milk in the top of the double boiler. Beat the egg until smooth but not foamy. Add the sugar and sal...
-Omelets
Cottage Cheese Omelet 2 eggs 1/4 teaspoon salt 3 rounded tablespoons cottage cheese 1 tablespoon chopped pimento 2 tablespoons milk 1/8 teaspoon soda Beat the yolks and whites of the eggs separa...
-Chapter V. Meat
Beef, veal, mutton, lamb, chicken, and all other animal flesh are included in the general term meat. They vary little in their general structure, composition, or nutritive value. The population of the...
-Cuts Of Beef
There is some confusion throughout the country in purchasing beef because of the various ways in which it is cut in different localities. After the slaughter of the animal the beef carcass is always s...
-Cuts Of Beef. Continued
Plate D Side Of Beef New York Cuts 1 Neck 2 Chuck 3 Rib Roast 4 Loin 5 Rump 6 Round 7 Bottom Of Round 8 Hind Shin 9 Flank 10 Plate 11 Navel 12 Cross Ribs 13 Brisket 14 Clod 15 Fore S...
-Poultry
Although the ways of cooking chicken may fall into any one of these groups, it may be well to add a special word on the subject. When buying a chicken we can distinguish between chicken and fowl in th...
-Chicken
Chicken Chartreuse A: 1 cup cooked chicken, minced fine B: 1 teaspoon chopped parsley, 1/2 teaspoon onion juice, 1/4 teaspoon salt. 2 tablespoons tomato juice, 1 beaten egg, dash of pepper Mix A w...
-Soup Stock
4 pounds meat 4 pints cold water 2 teaspoons salt 10-12 peppercorns or 1 sprig parsley 4 cloves 1/2 of a bay leaf 1/4 of a sweet pepper 11/2 teaspoons sweet herbs (marjoram, thyme, etc.) 1/4 cup ea...
-Stews
Plain Stew I pound breast of veal or lamb (meat and bone) 1 teaspoon salt 1/16 teaspoon pepper I quart water or stock 1 tablespoon butter 1 onion 1 carrot 1 turnip 2 potatoes Gravy: 1 to 2 table...
-Beef
Braised Beef 3 pounds beef from lower part of round or face of rump 2 thin slices fat salt pork 1/2 teaspoon peppercorns 3 cloves Carrot Turnip 1/4 cup each, Onion } cut in dice Celery Salt and p...
-Beef. Continued
Shepherd's Pie 1 onion 2 cups tomato 1/8 teaspoon pepper 1 tablespoon fat 1 pound raw meat or left-over meat cut up small 1/2 teaspoon salt Mashed potato for the crust Melt the fat, add the slic...
-Lamb
Braised Lambs' Hearts Wipe each heart, cut off extra fat and take out partition walls. Stuff, using 1/4 of recipe for Mock Duck, tie up, and sear. Make 1/3 cup of brown sauce in dish in which heart w...
-Pork
Stuffed Spakerib I whole spare rib cracked in middle 4 apples 1/4 pound raisins Wipe meat with damp cloth. Slice apples, seed raisins, place on half of sparerib, fold balance over it, tie or sew tog...
-Rabbit
Fricasseed Rabbit Skin and cut in pieces and lay in cold water a few minutes. Drain, and put in a saucepan, with pepper and a little pork cut in strips. Cover with water and simmer 1/2 hour. Then add...
-Souffle
Chicken Veal Make white sauce of 2 Cups 2 tablespoons 2 tablespoons . I teaspoon 1/8 teaspoon milk or stock butter flour salt pepper 2 cups 3 tablespoons 6 tablespoons 1 teaspoon 1/8 teaspoon A...
-Sauces
Creole Sauce To be served with steaks or chicken 2 onions 1/2 pound ham 2 garlic cloves 2 tablespoons of butter 12 tomatoes Salt, pepper, and paprika to taste Melt the butter. Chop the onions and...
-Sweetbreads, Brains, Or Roe
Sweetbreads and brains Wash and soak in cold water 1 hour. Simmer in salted, acidulated water 20 minutes (1 quart water, 1 teaspoon salt, I tablespoon vinegar). To water for brains may be added: 1 sl...
-Chapter VI. Fish
Of all the foods that can be served in place of meat, fish is the one most commonly used. It is more economical for the nation at large to use fish as a food than to use meat, because the food used by...
-Preserving Of Fish
Because fish deteriorates rapidly on account of the soft character of its flesh, there are several ways of preserving it. The first of these is by cold storage. Fish may be frozen solidly either by th...
-Care Of Fish
When fish comes from the market, it should be removed from the paper in which it is wrapped and placed on a plate before it is put into the refrigerator. If it is left in the paper, the juices are abs...
-Fish Recipes
Baked Fish (For 4-Pound Fish) I cup cracker crumbs or bread crumbs 1 saltspoon salt 1 saltspoon pepper 1 teaspoon chopped onions 1 teaspoon chopped parsley I teaspoon capers I teaspoon pickles 1/4 c...
-Fish Recipes. Continued
Kedgeree (East Indian dish) 1 cup cooked and flaked fish 1 cup cooked rice 1 teaspoon salt 1/16 teaspoon pepper 2 teaspoons lemon juice 1 egg, or none 1 tablespoon melted butter 1 tablespoon minced...
-Clams
Clam Broth Use 12 large hard-shelled clams for 1 pint of broth. Boil the clams and juice for 20 minutes; strain and let stand to settle; strain again carefully into a saucepan, and let broth boil up ...
-Oysters
Oysters - Fancy Roast Clean 1 pint oysters and drain from their liquor. Put in a blazer and plump. Shake pan or stir with fork. Add salt, pepper, and 2 tablespoons butter; pour over 4 or 6 small slic...
-Scallops
Scallops (No. 1) Dry the scallops. Roll them in crumbs and then beaten egg, then in crumbs again. Put a few in the frying-basket. Fry in deep fat. Mix salt and pepper with the crumbs. Scallops (No. ...
-Smelts
Fried Smelts Smelts, after being washed, dried, and sprinkled with salt and pepper, are dipped into milk, then rolled in flour. The head and tail are pinned together with a small skewer, or wooden to...
-Finnan Haddie
Savory Finnan Haddie 1 cup finnan haddie, flaked 1 1/2 cups small potato balls 2-inch cube fat salt pork 2 tablespoons flour 1 cup rich milk 2 egg yolks Salt and pepper to taste Soak a finnan h...
-Halibut
Baked Halibut With Tomato Sauce 2 pounds halibut 2 cups tomatoes I cup water I slice onion 3 cloves 112 tablespoon sugar 3 tablespoons butter 3 tablespoons flour 3/4 teaspoon salt 1/8 teaspoon pe...
-Codfish
Salt Codfish Hash Home recipe 1 cup codfish 2 cups potato cubes 1 egg 1 to 2 tablespoons butter Salt and pepper to taste Individual 1/4 cup 1/2 cup 1 teaspoon 3/4 to 1 teaspoon To taste Coo...
-Chapter VII. Other Meat Substitutes: Cheese And Legumes
The foods already spoken of which can be used in place of meat, milk and fish, both belong to the same group of foods as meat itself. The others - those to be discussed in this chapter - are connectin...
-Cheese
Cheese may well be used as a chief source of nitrogenous food, since it contains the valuable protein part of milk together with its mineral salts. It contains three fourths of the total solids in mil...
-Legumes Or Pulses
The pulses, which include all kinds of dried beans, peas, and lentils, have been used as a very valuable food for many hundreds of years. They were known and cultivated by the ancient peoples of Egypt...
-Nuts
Nuts vary considerably in their composition, but are used by vegetarians as meat substitutes. The chestnut contains more starch than any of the other nuts, and has a lower protein and fat content. Bra...
-Cheese Recipes
Welsh Rarebit 1 pound full cream American cheese 2 tablespoons butter 1/4 cup milk or 1/2 cup beer or ale 1 tablespoon Worcestershire 1/4 teaspoon dry mustard Dash of cayenne 1/2 teaspoon salt I...
-Cheese Recipes. Part 2
Toasted Sandwich 2 slices of bread 3/8 inch thick 1 egg, beaten 2 slices of raw tomato Hot fat or butter in which to toast sandwich 1 layer cottage cheese 3/8 inch thick Put layer of cottage chee...
-Cheese Recipes. Part 3
Cheese And Eggs Soak I cup of dried bread crumbs in fresh milk. Beat into this 3 eggs, add I tablespoon of butter and 1/2 pound of grated cheese. Strew upon the top sifted bread crumbs and bake in ov...
-Recipes For Legumes
Lentil Or Split-Pea Soup 1 cup dried lentils or peas 2 cups of cold water 1/2 onion 2-inch cube of fat salt pork 3 tablespoons butter 4 tablespoons flour I 1/2 teaspoons salt 1/3 teaspoon pepper...
-Lentil Loaf
(Substitute for meat) 1/2 cup dried lentils 1/3 to 1/2 cup soft bread crumbs 3 tablespoons melted butter or other fat 1 egg 1 onion, grated 1 pimento, chopped 1 teaspoon salt Mace Dash of cayen...
-Vegetable Roast
1 cup vermicelli or rice 1 1/2 cups boiling water 3 small onions 3 tablespoons drippings 1 egg 1 cup bread crumbs 1 cup chopped walnuts 1 teaspoon chopped parsley 1/2 teaspoon poultry seasoning 1 tea...
-Chapter VIII. Cereals
With this chapter we begin the study of another group of food substances, the carbohydrates, which is divided into two subdivisions, starches and sugars. These may look alike when in powdered form, bu...
-Chapter VIII. Cereals. Continued
A modern flour-mill is a very complicated institution and cannot be gone into in detail here. The grinding surfaces are steam rollers arranged in series through which the grain is passed and many prod...
-Cooking Of Cereals
Unit of purchase Cost Total calories Calories for 10 c. Oatmeal . . . . . . . 1 lb. 4 oz. package .12 1912 1583+ Oatmeal . . . . . . . ...
-Cereal Recipes
Oatmeal Soup Boil 1 cup rolled oats with 2 cups boiling water. When thoroughly done, add: 1 pint milk 1/4 teaspoon pepper 1 teaspoon butter or butterine 1 slice of onion I cup celery water (or fla...
-Cereal Recipes. Continued
Turkish Pilaf 1/2 cup washed rice 3/4 cup stewed tomatoes I cup stock highly seasoned 3 tablespoons butter Add tomato to stock; heat to boiling point; add rice, cook 5 minutes over flame, and steam...
-Chapter IX. Flour Mixtures
The grain most used for breadstuffs of all kinds is wheat, though corn and rye are in frequent use and others have been brought to the fore by war conditions. Wheat is one of the oldest of the grains ...
-Chapter IX. Flour Mixtures. Continued
When we are not using sour milk or molasses, we must look elsewhere for an acid to combine with our soda in order to give us the required gas. There are several such acids which when combined with sod...
-Muffin, Bread, And Cake Recipes
Rhode Island Corn Cake 1 cup Rhode Island cornmeal 2 cups boiling water 1/2 teaspoon salt 4 or 5 teaspoons drippings or lard Scald the meal with boiling water - the meal should double its bulk. Pa...
-Muffin, Bread, And Cake Recipes. Part 2
Rye Muffins 1 1/4 cups rye meal 1 1/2 cups flour 5 teaspoons baking-powder 1 teaspoon salt 1/4 cup molasses 1 3/4 cups milk, part of which can be water 1 tablespoon melted butter Mix and sift dry...
-Muffin, Bread, And Cake Recipes. Part 3
Raised Waffles 2 cups milk l/6 yeast cake 2 cups flour, bread or pastry 1/2 teaspoon salt 2 eggs, yolks and whites beaten separately 1 tablespoon butter, melted Mix the milk, yeast, and flour at ...
-Muffin, Bread, And Cake Recipes. Part 4
Rice Bread 1 1/2 cups cold cooked rice (either brown or white) 2 1/4 cups wheat flour 1 teaspoon salt 1 tablespoon sugar 1/2 yeast cake 2 tablespoons scalded milk (or water drained from rice) I ...
-Muffin, Bread, And Cake Recipes. Part 5
Butter Cake 1/2 cup butter 1 cup sugar 2 small eggs 112 cup milk 2 cups flour 2 1/2 teaspoons baking-powder 1/2 teaspoon vanilla Cream the butter, add the sugar gradually, then the eggs well beate...
-Muffin, Bread, And Cake Recipes. Part 6
Devil's Food 7 tablespoons butter 1 1/2 cups sugar 3/4 cup sour milk 2 eggs 3 cups flour I teaspoon soda 1 teaspoon cream of tartar 2 ounces bitter chocolate Melt chocolate, pour over it 1/2 cup ...
-Muffin, Bread, And Cake Recipes. Part 7
Nut Macaroons I cup chopped nut meats I cup sugar Whites 3 eggs 1/2 cup very fine cracker crumbs Vanilla or almond flavoring Beat eggs very light. Add sugar gradually and beat more. Fold in nuts an...
-Muffin, Bread, And Cake Recipes. Part 8
Boiled Frosting I cup sugar 1/4 cup boiling water 1 white of egg 1 teaspoon vanilla, or 1/2 tablespoon lemon juice 1/4 teaspoon cream of tartar Put sugar, part of cream of tartar, and water in sauc...
-Chapter X. Fruits And Vegetables
In taking up this new group of food substances, that of vegetables and fruit, there is need for emphasis on increasing their consumption in the United States. We use a comparatively large amount of fr...
-Chapter X. Fruits And Vegetables. Continued
Summary Kind Class Food Value Cooking Serving Asparagus Green Minerals, vitamines Boiling 15-20 min. On buttered toast with white sauce ...
-Soups
Tomato Soup (To be made in quantity and canned) 7 quarts ripe tomatoes 7 stalks celery, tops and all 7 cloves 1 large pepper with seeds 2 bay leaves 3 sprigs parsley 3 onions 1/2 pound butter ...
-Potato Recipes
Mashed Potatoes - Company Style Cook in salted water and mash thoroughly. Season with 2 tablespoons butter, 1/3 cup milk, 1 teaspoon salt, pepper, and chopped parsley to each quart of potato. Put thr...
-Vegetable Recipes
Asparagus Loaf 2 tablespoons butter or other fat 2 tablespoons flour 1/2 teaspoon salt Dash pepper 1 cup cream 2 tablespoons chicken chopped fine I cup cooked asparagus tips 4 eggs Melt the butte...
-Vegetable Recipes. Part 2
Baked Ripe Cucumber Cut cucumbers in two lengthwise, discard seeds, etc., parboil in hot water until tender. Fill center and heap up with moist crumbs seasoned with butter, salt, pepper, and onion ju...
-Vegetable Recipes. Part 3
Mold Of Spinach I cup milk 1 tablespoon butterine 1 tablespoon flour Grated cheese 2 cups boiled spinach 3 eggs Brown stock Salt and pepper Make a smooth white sauce of the milk, butter, and flou...
-Chapter XI. Fats
Fats are similar to carbohydrates in their general composition since they are made up of carbon, hydrogen, and oxygen, but these latter are not in the proportion to form water. There is a relatively s...
-Chapter XI. Fats. Continued
Table fats Cooking fats Animal There has been much discussion as to the advisability of the use of oleomargarine for a cooking fat. It is a perfectly wholesome, pure fat when made under the best co...
-Salad Dressings
Boiled Dressing 1/2 tablespoon salt 1 teaspoon mustard I 1/2 tablespoons sugar Few grains cayenne 1/2 tablespoon flour Yolks 2 eggs I 1/2 tablespoons melted fat 3/4 cup milk 1/4 cup vinegar Melt th...
-Vegetable Salads
Hot Cabbage Salad 1 small head cabbage, shredded 3 or 4 tabascos, cut fine 3 hard-boiled eggs 3 tablespoons capers or washed currants 2 tablespoons sugar 1 level teaspoon salt 1 head lettuce Shre...
-Fruit Salads
Cherry Salad 1/2 pound firm large cherries 1 pound hazelnuts or filberts 2 or 3 heads of lettuce I cup plain lemon mayonnaise Stone and remove the stems from the cherries. Shell the nuts and plac...
-Heartier Salads
Cheese Jelly Salad 1/2 cup grated cheese 1 tablespoon gelatine 1 cup whipped cream Salt and pepper to taste Mix the cheese with whipped cream. Season and add to the gelatine dissolved in a scant cu...
-Chapter XII. Sugar
Sugar is another type of carbohydrate which, like starch, serves only for the production of heat and energy in the body and does not build body tissue. For this reason it saves protein material for gr...
-Candy and dessert recipes
Panocha I cup (packed) medium brown sugar 1/4 cup cream 1/3 cup nut meats 1/4 pound pecans, in shell 1/3 pound hickory, in shell Cook sugar and cream to soft ball test. Cool until you can bear yo...
-Candy and dessert recipes. Part 2
Baked Bananas (2) Pull one narrow strip of skin down the entire length of each one of six bananas, and lay it back in place again. Place the bananas in a shallow baking-dish and bake in a moderate ov...
-Candy and dessert recipes. Part 3
Brown Betty 1 cup bread crumbs 2 cups chopped tart apples 1/2 cup brown sugar 3/4 teaspoon cinnamon 1/16 teaspoon cloves 1 to 2 tablespoons butter Butter a deep dish, put in layers of crumbs, appl...
-Candy and dessert recipes. Part 4
Chocolate Cornstarch Pudding Home recipe 2 cups milk 3 tablespoons cornstarch 1/4 cup sugar 1 square chocolate grated 1/4 teaspoon salt 1/2 teaspoon vanilla Individual recipe 1/2 cup 1 teaspoon...
-Candy and dessert recipes. Part 5
Molasses Sauce Individual recipe 2 tablespoons Golden Drip syrup I teaspoon vinegar or 1 teaspoon lemon juice Salt 1/4 teaspoon butter 1/16 teaspoon mixed spices Large recipe 1 cup 2 tablespoons ...
-Candy and dessert recipes. Part 6
Date Pudding 2 cups milk 1/2 cup corn or maple syrup 12 seeded dates cut up small 3 tablespoons cornstarch 1/2 teaspoon salt 1 teaspoon vanilla Mix the cornstarch with 1/4 cup of milk. Heat the rem...
-Prune Whip
Prune Whip (1) Whites of 4 eggs 24 large prunes, cooked and mashed through a strainer 4 tablespoons granulated sugar Lemon juice Beat the whites of the eggs until stiff with a little salt, adding th...
-Pudding Sauces
Golden Sauce 1/2 cup butter 1 cup light brown sugar 2 yolks eggs 1/2 cup fruit juice 1/8 teaspoon mace Cream butter and sugar, put over hot water, stir until liquid, then add beaten yolks, mace, ...
-Pudding Sauces. Part 2
Jellied Walnuts 1/2 box gelatine, or I tablespoon granulated gelatine 1 /4 cup cold water 1 /3 cup boiling water 3/4 cup sugar 1/2 cup orange juice 3 tablespoons lemon juice Make same as lemon jel...
-Pudding Sauces. Part 3
Fruit Souffle 3/4 cup fruit pulp - peach, apricot, quince, or prune Whites 3 eggs Sugar Cook fruit, rub through sieve, sweeten, and perhaps add lemon juice. If canned fruit is used, first drain fro...
-Bavarian Cream
1/4 cup cold milk or water 1/4 package gelatine 1 cup double cream and 2 cups milk, or 2 cups single cream (Fruit mixture instead of wine, 1/2 orange, 1/4 lemon, 1/4 pineapple.) 3/4 cup sugar 1/16...
-Chapter XIII. Food Accessories Beverages And Condiments
Besides the food substances actually needed for the maintenance of the health of the body, we have other foods which are added to give variety to our meals. These all fall in the class of luxuries and...
-Fruit drinks
Herbs: Anise: seeds, used in cookies. Bay-leaf: leaves of a small shrub, used with tomatoes in sauces and soups. Basil: leaves, used in salads and walnut ketchup. Fennel: seeds, used for liqueurs; l...
-Coffee
Cold Water Coffee I cup ground coffee 7 cups cold water 1/4 egg Scald granite-ware coffeepot. Wash egg, break, and dilute with one half cup of cold water, stir into the coffee, and mix well. Add the...
-Tea
I teaspoon tea 1 cup boiling water Scald an earthenware or china teapot. Put in tea and pour over it boiling water. Let it stand on back of range or in warm place 3 minutes. Strain and serve immediat...
-Chocolate
I 1/2 squares Baker's chocolate 3 tablespoons sugar Few grains salt 1 cup boiling water 3 cups milk Scald milk, melt chocolate in saucepan placed over hot water, add sugar, salt, and gradually boili...
-Grape Juice
Grape Juice (1) Wash grapes and pick from stems. Put fruit in preserving kettle and crush slightly. Heat slowly and boil gently for half an hour. Crush fruit with wooden spoon; strain through cheesec...
-Beverages
Fruit Punch I pineapple, or I can grated pineapple 1 cup boiling water 2 cups freshly made tea (1 heaping tablespoon Ceylon tea; steep 5 minutes) I dozen lemons, the juice 3 oranges, sliced and qu...
-Marmalades
Grape Marmalade I pint fruit 3/4 pound sugar Wash and drain grapes. Remove from stems. Heat to boiling point; mash and cook until seeds come out. Strain out seeds and skins. Cook 10 minutes. Measure...
-Spices, Preserves
Spiced Grapes 8 pounds grapes 3 pounds sugar 1 pint vinegar, scant 2 tablespoons cinnamon 2 tablespoons cloves Whole spices may be substituted in place of the ground. Cook vinegar, spices, and fr...
-Pickling
Sweet Pickles Watermelon, ripe cucumber, or green tomato 8 pounds fruit 4 pounds brown sugar I quart vinegar I cup mixed whole spices Stick cinnamon (1/3) { Cassia buds (1/6) Allspice berries (1...
-Chapter XIV. The Use Of Food In The Body
Foods must primarily furnish an adequate supply of food material, but they must also furnish this material in such form as can be utilized by the system. This process of food utilization is really one...
-The Organs Of Digestion
The organs that accomplish this work in the body include the following: the mouth, the stomach, the small intestine, and the large intestine. These are arranged as we see them on the accompanying figu...
-Influences For Good Digestion
The flow of all of the digestive secretions is dependent upon several things. Perhaps the most important is a regular time for meals. The system becomes adjusted to a regular demand for the flow of th...
-Food Absorption
When the food has been put into soluble form it enters the circulation and is distributed as needed to the various tissues throughout the body. The greatest amount of absorption takes place in the sma...
-Uses Of Food In The Body
The food material as absorbed is carried by the blood, together with oxygen taken up from the lungs, to each cell in every part of the body. Utilization of this food material by the cells constitutes ...
-The Elimination Of Wastes
In this process of utilization of the food substances by the cells to obtain muscular energy with its resulting heat, there are certain waste products. These are carried by the blood to the various po...
-Chapter XV. The Measurement Of Food Values
According to the definition of food that we gave when we were discussing the chemical composition of foods, we said that there were two functions for food in the body. The first of these was the provi...
-Chapter XV. The Measurement Of Food Values. Continued
1 The most usable list of these portions is to be found in the appendix of Feeding the Family, by Mary Swartz Rose. (Macmillan, 1917.) 100-calorie portions A sufficient diet In order to find actual...
-Chapter XVI. The Making Of Menus
In these times of high prices the all-absorbing question is how to reduce the H.C.L., or the high cost of living. It necessitates a careful study of the wise distribution of money and the amount that ...
-Chapter XVI. The Making Of Menus. Part 2
Each meal should be a unit in itself, but at the same time the meals should be planned for several days at a time, so as to avoid repetition and uneven-ness of quantity. It might be possible to obtain...
-Chapter XVI. The Making Of Menus. Part 3
Dinner There are many combinations which can be used as the hearty dish for dinner in which two or more groups may be represented. Such a dish would be a fish or clam chowder, where starches, protein...
-Chapter XVII. Food For Infants And Young Children
Mother's milk is always to be preferred for infants whenever it is possible. Children who have this start in life have a far better chance for health and normal growth than those that are artificially...
-Chapter XVII. Food For Infants And Young Children. Continued
It must be kept in mind that the digestive powers of the infant develop very gradually, so we must increase the kind and the quantity of the food slowly to meet this development. New foods should be i...
-Diet For Child
At 12 months 4 meals - at 6, 10, 2, 6, or similar convenient hours. (1) 1 or 2 ounces of juice of sweet orange, or pulp of 6 stewed prunes. 8 ounces of milk. 3 or 4 ounces of well-cooked and strai...
-Sample Menu For Child Two To Four Years Old
7 A.M. 4 tablespoons orange juice, or juice and pulp 4 prunes 4 tablespoons oatmeal 2 slices bread 1 teaspoon butter 10 ounces milk 10 A.M. 8 ounces milk 1 cracker 1 p.m. 1 egg or small portion boile...
-Recipes For Infant Foods
Albumen Water For each 4 ounces of water at 104o F., add the white of one egg. Stir with a knife until dissolved. Do not beat or shake. Strain through cheesecloth. Barley Water Take 2 level teaspoo...
-Chapter XVIII. Food For School-Children
This period in the life of an individual from the time he starts to school at five or six until he graduates from college at twenty-one or twenty-two is one in which there is great activity both of th...
-Chapter XVIII. Food For School-Children. Continued
Menu For The School Lunch-Box (1) Sandwiches: made of stale bread, preferably graham or oatmeal, and filled with: finely chopped boiled eggs, well but mildly seasoned; a nut paste, as peanut butter s...
-Recipes For The Lunch-Box
Cookies 1/2 cup butter 1 cup sugar 1 egg 1/4 cup milk 2 cups pastry flour 2 to 3 teaspoons baking-powder Mix like cake. Put the dough on the ice to chill, use a portion of it at a time and work qui...
-Chapter XIX. Food For Invalids
In China a doctor is engaged to keep the family well. He would be greatly helped by some knowledge of foods on the part of the mother of the family who plans the meals, for just as much as a good diet...
-Food For Slight Illnesses
Many times an individual is slightly ill when it is not necessary to call the doctor and yet when especial care with the food would help towards rapid recovery. In the case of colds, for instance, whi...
-Food For Special Diseases
Where we have a disease in which the patient must be confined to the bed for several weeks, care must be taken to prevent the wasting of the tissues due both to the disease itself and to the lack of f...
-Recipes For Invalid Diets
Toast Water 2 slices stale bread 1 cup boiling water Cut stale bread in 1 /3 inch slices and remove crusts. Put in pan and bake in slow oven until thoroughly dried and well browned. Break in small p...
-Recipes For Invalid Diets. Part 2
Broiled Beef Essence 1/2 pound steak from top of round (cut 3/4 inch thick). Wipe steak, remove all fat, and place in heated broiler. Broil 3 minutes over a clear fire, turning every 10 seconds to pr...
-Recipes For Invalid Diets. Part 3
Farinaceous Puddings Farinaceous material Milk Egg Sugar Flavor Plain: 1 tb. cornstarch or 1 1/2 tb. farina, or 2 t. arrowroot...
-Recipes For Invalid Diets. Part 4
Jellies 1 t. granulated gelatine soaked in I tb. cold water. Hot liquid Sugar Flavor Lemon: 6 1/2 tb. boiling water 3 tb. I 1/2 tb. lemon juice O...
-Bibliography
General Reference Books United States Food Administration. Food and the War. A textbook for college classes. Houghton Mifflin Company. 1918. Robert Hutchison. Food and the Principles of Dietetics. ...
-Bibliography. Continued
Miscellaneous Pamphlets United States Department of Agriculture. Professional Papers. A. D. Holmes and H. L. Lang. Fats and Their Economical Use in the Home. Bulletin No. 469. December 15, 1916. A....









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