The Indianapolis leader., 1881-08-20
LECTURES ON COOKING.
1.-Nature's Requirements.

The human body is composed of varlot
elements, about sixteen in number Tbes
form different structures in the BODY. an
to be continually supplied with new mater
al, for they undergo constantly burnin
process, which exhausts so much of ther
daily.
The result of this burning process or CON
bustiOn is the temperature of our blood
which is always kept at certain height
from ninety eight degrees at the surface G
the skin to 100 degrees within the body.
This combustion material goes off il
water or gas. If we draw a breath in W
take in air; it is burnt inside, and then W
breathe out 'carbonic acid gas" or it
thrown off in water by the kidneys or pers
piration.
We burn up or change the food within us
use some for our struc. .ures, and send ava,
| tho waste.
The food material we have to take il
form two great groups
l. The nourishing group, that replaces
tissues.
2. The heating group, that supplies heat.
1t has been thoroughly ascertained wha
a man loses in the burning or living pro.
cess per day, and what he has, therefore. tc
replace; that is:
$500 grains of carbon, or heating mate
rial
300 grains of nitrogen, or nourishing ma.
teriaI.
Now, here should come in our knowl-
edge, which should be able to guide us in
the choice of our food, whether it contains
daily those amounts and whether we there
fore get the necessary supply.
1t has been said that three quarters of a
pound of meat and two pounds of bread re-
present about the material of both groups
we need.
FOOD IN WARM WEATHER
In warm weather when the temperature is
high, our burning up process goes on easier
and quicker, and requires less to sustain 1t.
The gas in the atmosphere, which helps to
burn up. is called oxygen, and there is not so
much in the air in warm weather, therefore
not so much material is burned up, we re-
quire thus less material for burning and less
food.
Also the change of matter is not so vio-
lent and absorbing, and the nourishing
group is less wanted than the heating group.
for we give off more heat than matter.
The nourishing group comprises mostly
animal food and some cereals, as wheat,
oats, barley, etc. The heating group com.
prises sugar, starch, fat or oil, dextrine, etc.
We can, therefore, afford to live in hot
weather on less rich food and want lighter
and more appetizing food.
THE MEALS OF THE DAY.
In warm weather the meals of the day
may De fewer perhaps; our first meal or
breakfast should be made of light material,
which does not burden our digestion and
does not load US with too much msterial
Our second meal should be really the most
nourishing, and our last the slightest.
Heavy evening dinners, in summer, are a
great mistake, as the living process can not
use them up, and they clog the system.
Drinking with meals should also be used
Coffee ought to be used
sparingly, and tea may be taken more fre-
quently than in Winter. Alcohol should be
avoided as much as possible, or be taken
mixed with water or other fluids.
Meals may be little more irregular, as
the appetite asks for them, and may be left
out if the appetite fails. They should be
well arranged and so combined that they
use aromatic or we'll favored materials more
than fiat dishes, and that their constituents
please the palate, while they give nourish-
ment to the system.
that the appetite does not become fatigued
with sameness and refuse the necessary
for all our food and drink
wants are controlled by our appetite.
SOUPS, FISH, sTEws, SALAD.
These four form important groups for
food in warm weather, because all Of them
give us the required nourishment in such a
way that we can use it without much exer-
ion.
Soup is really, when properly made, the
part of meat fibre, not the
nourishing. Soup is composed mostly of
hose constituents which dissolve quickest
in boiling water, such as salts and sugar.
If carefully made and we'll seasoned,
soups are we'll fitted to sustain vitality in
The warm season. The great art is not to
boil them too long, nor take greasy pieces
DR. all bone For those who can afford it, it
Is best to take meat merely. Allowing the
water to draw only the stimula-
ting portion from the meat, then seasoning
we'll, very digestible and wholesome dish
may be made.
There is nothing more to be avoided in
hot weather than the thick, heavy, greasy
soups we are so familiar with. Soup should
never be made of overlooked pieces, as
that which really makes soups appetizing
has already been used up.
FISH.
If fish could always be had fresh, or even
we'll iced, it would be one of the best dishes
for warm weather. Particularly is fresh
water fish to be recommended. The cook
ing of this leaves as yet much to be desired,
for the tender flesh needs peculiar mode of
procedure.
Fish, when delicate. is easy of digestion,
and when not too much done, either in boil
ing or frying, possesses moisture which is
good for summer food; nor is fish too rich.
A great number of nice dishes may be
made of fish, and where it is difficult to be
obtained, all means should be taken to get
it, People who are denied fish in warm
weather lack one of the best foods.
sTEwS.
These food combinations always make a
welcome dish, whether summer or winter,
if they are properly made. What is most
to be avoided in a stew is grease.
A stew should never be sloppy, nor too
thick, but possess just that medium moisture
which gives us the benefit of the gravy,
without boiling the meat into shreds.
Stews combined with vegetables are ex-
ceedingly nourishing, and can be made very
if they are prepared carefully.
No stew.
Chinese