Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1881-09-03


for time, they still persevere in eating it,
and think it is the only food that will give
them strength. Let steaks and chops be
done through with quick but gentle heat,
and they will be no burden on the stom-
ach As we progress in the knowledge of
food and its action, we shall more and more
discontinue steaks and chops and take to
milder way of cooking meat. Something
must be very wrong in our food econ
omy if the suffering from the disarrange-
ment of the digestive process is SO uni
versally widespread. Roasted beef, when
properly done, is strength giving, and
would be digestible if it were not eaten in
large quantities and were properly masti-
Gated. Boiling food is about the worst
way of eating for weak digestion, and is
actually one of the principal reasons why
we suffer from it. The moment the matter
is thought over it will appear to every
thoughtful person, that if the teeth were
given us they are there for purpose, and
that some time must be necessary to bring
the food in properly macerated condition
into the stomach. The WEAKNESS and
dead weight felt after bolted food is in
describable. The outside OF roasted meat
should never be taken by those suffering
from weak digestion.
Roast mutton is very wholesome food
for a weak digestion, and there can be no
better nourishment than the inner slices of
leg of mutton. Mutton is more delicate
of texture than beef, has finer fibre, and
nearly as much nourishing properties. 1t
is easier masticated, of lighter weight, and
gives far less uneasiness in the stomach. It
- -. of A
cred up roast of mutton, that has not lost
it's gravy in cooking, is very wholesome
dish for the dyspeptic. Stewed mutton
also is nourishing and light for the stomach,
and should be far more often served in our
restaurants. 1t would be an excellent
change, and yet it is but seldom met with.
A slice or two of steamed leg of mutton,
with caper sauce and some light vegetable,
may be eaten with safety by delicate per-
son. a rice pudding, well stepped in milk
and prepared without eggs, but favored
with ground cinnamon and sugar, will fol-
low so well that for once the dyspeptic
need not undergo the inevitable torture
after be has dined.
Lamb possesses still more the character
istics needed for delicate persons. 1t is,
however, not as rich in nutriment as NUT.
ton. Besides it requires such careful cook
ing that it is but too often burnt up in
roasting or boiled to rags. A breast or
neck of lamb, gently simmered with rice,
a few pepper corns, mace and salt being
added also some finely chopped parsley, is
a very excellent dish for the dyspeptic.
Veal has peculiar properties. Like the
meat of all young animals, that are not
full grown, it is tender, but the fibre is not
always digestible and needs careful cook
ing. Its nutritive properties are not SO
good as those of mutton, but yet are suffi-
cient to make it valuable food. Veal
should be well done, but be gently cooked,
so that all the albumen in it is coagulated
or set and the fibre well softened.
Roasted veal is dish in which weak di
gestion may indulge sometimes, if the
roasting process has not been such as to
put the meat in an overheated oven, where
the juice is dried ont but if the meat has
been covered with creased paper or cover
while roasting, and so remains moist and
becomes tender. Steamed veal is more
digestible if carefully prepared, and can be
eaten with profit, together with a slice of
tongue.
About pork there are many different
opinions. 1t is not so indigestible as it is
said to be, if it is young and has been
properly and carefully fed In all animal
food great deal depends upon the manner
in which the animal has been fed, and per-
haps no flesh shows it's breeding and feed
ing so much as that of the pig. Pork
should not be dark and too red when
bought, but have a delicate pink color and
very white fat. Never cook it violently
such cooking hardens the fiber and makes
it in1igestible. Cover the meat in the
oven and do it gently. Never haste any
meat-there is no necessity if it is covered.
1t should cook by its own fat. If veal is
very dry and has not fat enough, let it be
covered with creased paper or rubbed over
with pieces of butter, or some mild fat ba-
con be put around it. Half our Indigestion
is derived from the careless manner in
which meat is cooked. Roasted pork may
now and then be INDUCED in by those that
are not far gone in dyspepsia, but only if
1t is young and can be got well cooked if
that is not the case, leave it alone and do
not touch it.
Sailed meats are more indigestible than
fresh meats, and yet how carelessly even
delicate people sit down to corned beef,
while neglecting the more digestibe arti-
cle-mildly sailed pork. Salt drives the
watery elements from the meat and there.
fore hardens the fiber, for it closes them up
more. 1t is, however, possible to soften
sailed meat in cooking, if it is properly
done. Let it simmer very gently and
longer than fresh meat, with not too much
water, and place it in the saucepan with
warmish, not with cold water. 1t is best
to steam the beef. II we'll pressed when
done, the beef will become tender, and a
slice or two when so cooked can be
digested. There is mild way of sea-
soning pork, which would much enhance
the value of that meat. A hand or
shoulder of pork rubbed in with best salt
for few days, then we'll washed, rubbed
dry and placed into warmish water with
young spring greens and very gently SIM
mered is quite passable dish. 1t must,
however, be very young pork. The same
dish may come on the table cooked by two
different persons, one may be digestible,
the other the opposite. Choice of meat
and preparation occasion that difference.
And now very serious word to those who
cook for dyspeptics; cook and serve appe.
tizingly. If you do SO the secretions, that
is the saliva and gastric juice, are encour-
aged in flow, and improve the digestion of
the food wonderfully. Food and Health.
Receipts.
MRS COURTNEY BREAKFAST ROLLS
For these a teaspoonful each of salt and
baking powder was mixed through a pound
of flour, and through this was rubbed two
ounces of butter, and the whole mixed
with milk to stiff dough. The rolls were
then kneaded separately, with as little
handling as possible, and laid in buttered
pan and baked for fifteen minutes. This
quantity makes half dozen good-sized
rolls.
GINGER SNArs.-One cup of molasses,
one cup of sugar, one cup of butter and
lard, mixed, or beef dripping instead of the
butter makes them more crisp, one-half