The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-10-27
actively concerned in purveying to the

actively concerned in purveying to the
needs of the body
HEAT APPLIED TO FOOD.
One result of no little Importance, in
cooking food, is to render it more pal
atable- The proper cooking develops
favors and odors not noticeable in the
raw foods.
The two primary principles therefore
il cooking foods are to bring out or de-
veiop new fiavors and retain those
present
MORE READILY DIGESTED.
Cooking foods facilitates mastication,
by softening the tough or hard sub
stances that surround or compose them.
The teeth can divide and separate them
more readily and they are more thor
oughly mixed with the saliva
AS digestion begins in the mouth, it
IS very important that foods be thor
oughly and slowly masticated, and also
important that the teeth are in condi-
tion TO perform this important work in a
satisfactory manner.
THE CHEMICAL CHANGE
This must naturally, take place; and
while the nature Of the elements must
undergo a change, it depends on the un-
derstanding Of these elements. whether
we destroy their usefulness or retain
their character while converting them
into more digeStible forms Cooking
changes hbrouS tissue into soluble gela-
tin; changes starches into dextrin, and
other substances more readily digested-
Sugar is changed into caramel, which is
similar to the dextrin. but has been sub
jected to longer and greater heat
The decomposition OF fats by heat
make them more digestible. If the heat
ing is properly done; otherwise uncooked
fats are far more wholesome Nature
has supplied up with vegetable oils as
well as butter and cream. which are
suitable for consumption without cook
HEAT PROMOTES DIGESTION.
Fats give warmth, and warmth pro-
H. .--r-,r rr~vnl~
of blood to the digestive organs This
Increases the secretion Of digestive
fluids
The stimulating effect of food is very
serving hot soups before dinner A cup
Of hot tea or glass of hot milk has the
same effect, but the former is simply
stinlulant and the latter a sufficient
food within itself while the hot soup
possesses both characteristics in very
moderate degree, and IS more suitable
for the purpose intended
HEAT DESTROYS DANGEROUS
ELEM ENTS.
While all these changes are necessary
to promote good digestion. heat per
forms another very important service;
it DESTROYS parasites that may exist and
renders any dangerous bacteria harmless
that may have found Judgment in our
foods The dangerous TSTasites, known
to exist in pork, require this meat 70
UNDERGO a thorough cooking. which II IS
the cause OF 50 much disease that battles
the skill of the most learned, and II IS
often attributed to sources very foreign
to the real cause, badly cooked meat
Recipes.
Annie Johnny Cake-AIix two cups white
corn meal with quarter Of teaspoofIu
of baking powder, tnira OF q sup q Sn5 fla
and sufficient quantity OF milk 70 max
rather thin batter Pare core ore; ana sue ne
into the batter three good-slzed faLnsT
tart apples. Pour the butter into Well
creased. long shallow pan ana DsHe IA
a moderate oven from . TO - minutes.
If aDpfes are sweet. it will take longer
CHEESE REIISH-Take two cups
Grated cheese two cups milk. two cups
bread crumbs, two eggs, teaspoonIui
sait two level tablespoonfuls butter and
z,fuch of grated nutmeg. Beat the eggs
until light and put into double Doller
VITA the grated cheese. crumbs. sat ana
and as the cheese Inelts sur N the mus
ard cook to smooth cream The cheese
must not cook. but melt gradually or II
viii b. tough or hard
Fruit Ro1i-FSour cups of sifted -four,
half a cup sugar. four easpoonfuls bak-
ing powder one teaspoonfuI salt, sift all
fegefher four times add TO -four one cup
seeded raisins, chopped and haIf cup
of shredded citron. Nix well Beat one
milk Add moisture to -four and mix to
drop dough, cutting and folding until II
leaves level bowl and knife compare 10y
clean Use the covered round TINS T.
baking if you have them, if not, brush
the top Of loaf well with butter and cover
with buttered paper Bake IN cry
slow oven for an hour and ten minues
Tong breakfast Rolls-To three and
clFr of shortening and when Iuke-war-n-
enc cup Of potato yeast CT HAIR cake
make rather a stiff dough. Set to rise
over night In the morning AID enc
beaten egg. give thorough sneaaIag M
fet rise again. Then take pieces OF the