The Boston cooking-school cook book by Fannie Merritt Farmer

CHAPTER I

124 words | Chapter 2

FOOD Food is anything which nourishes the body. From fifteen to twenty elements enter into the composition of the body, of which the following thirteen are considered: oxygen, 62½%; carbon, 21½%; hydrogen, 10%; nitrogen, 3%; calcium, phosphorus, potassium, sulphur, chlorine, sodium, magnesium, iron, and fluorine the remaining 3%. Food is necessary for growth, repair, and energy; therefore the elements composing the body must be found in the food. The thirteen elements named are formed into chemical compounds by the vegetable and animal kingdoms to support the highest order of being, man. All food must undergo chemical change after being taken into the body, before it can be utilized by the body; this is the office of the digestive system. Food is classified as follows:—

Chapters

1. Chapter 1 2. CHAPTER I 3. 1. Proteid (nitrogenous or albuminous) 4. 3. Fats and oils 5. 2. Water 6. CHAPTER II 7. 2. Use same test for uncooked mixtures, allowing one minute for bread to 8. 1. =By Freezing.= Foods which spoil readily are frozen for 9. 2. =By Refrigeration.= Foods so preserved are kept in cold storage. The 10. 3. =By Canning.= Which is preserving in air-tight glass jars, or tin 11. 5. =By Exclusion of Air.= Foods are preserved by exclusion of air in 12. 6. =By Drying.= Drying consists in evaporation of nearly all moisture, 13. 7. =By Evaporation.= There are examples where considerable moisture 14. 8. =By Salting.= There are two kinds of salting,—dry, and corning or 15. 9. =By Smoking.= Some foods, after being salted, are hung in a closed 16. 10. =By Pickling.= Vinegar, to which salt is added, and sometimes sugar 17. 12. =By Antiseptics.= The least wholesome way is by the use of 18. CHAPTER III 19. CHAPTER IV 20. CHAPTER V 21. CHAPTER VI 22. CHAPTER VII 23. CHAPTER VIII 24. CHAPTER IX 25. CHAPTER X 26. CHAPTER XI 27. CHAPTER XII 28. CHAPTER XIII 29. CHAPTER XIV 30. CHAPTER XV 31. CHAPTER XVI 32. CHAPTER XVII 33. CHAPTER XVIII 34. CHAPTER XIX 35. CHAPTER XX 36. CHAPTER XXI 37. CHAPTER XXII 38. CHAPTER XXIII 39. CHAPTER XXIV 40. CHAPTER XXV 41. CHAPTER XXVI 42. CHAPTER XXVII 43. CHAPTER XXVIII 44. CHAPTER XXIX 45. CHAPTER XXX 46. CHAPTER XXXI 47. CHAPTER XXXII 48. CHAPTER XXXIII 49. CHAPTER XXXIV 50. CHAPTER XXXV 51. CHAPTER XXXVI 52. 1. Pick over strawberries, place in colander, pour over cold water, 53. 2. Pick over selected strawberries, place in colander, pour over cold 54. 1. Wipe orange and cut in halves crosswise. Place one-half on a fruit 55. 2. Peel an orange and remove as much of the white portion as possible. 56. 3. Remove peel from an orange in such a way that there remains a 57. CHAPTER XXXVII 58. CHAPTER XXXVIII 59. 7. Superscripts are denoted by a caret before a single superscript 60. 8. Subscripts are denoted by an underscore before a series of

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