Rock Island Argus., 1901-01-08
FIRST VOLUME


Conducted by Ida Ames Willis, us
Chamber of Commerce Building. chicago,
20 whom all inquiries should bs aaaressssdq.
FLAVOR ESSENTIAL TO GOOD Di-
GEsTIoN.
,ris said that appetite comes with eat
Understanding of the different .esssnl,add a.
properties possessed by natural fooqs ano
The fnportance Of retaining and developing
certain principles. BY natural Iooos W
parts by partial cooking or previous preser-
Walton in any way One of these principles
plen II reneraIfy sIfrvre rsceives is osmasone that
properly in all food materials wnien e,ttSss ts
men tnSm nav9s tad dne mn IN the preparation of
our foods has as much to- do with tnelr
assimilation as the proper deveop9err far1, 9e n =.
triton. 1t may even be necessary 70 sael,i-
tice certain amount of nitrogeinons Gus SUD ao-
stance in order to make tne 1000 hiose ae
ceptable to the palate
Heat Develops Odors and Flavors.
Every article of natural food has IT'S own
particular flavor, which distinguishes
foods the elements which impart DOOR ano
flavor are mild, while green vegetables
baee caulffiower and turnips, all of which
contain a considerable amount OF pungent
essential oil and sulphur, nave a most Pro
nounced flavor and odor.
Osmazone seems impaired 1or the sPee,Eai
nt Purpose and DI add to The pIeas1re of eating
Our natural tastes would be quite satshee
with these flavors If properly Seve.otpeo stoT,
of undue use of highly seasoned conoi-
ments. And the uncorrupted palate Is m
such close harmony with these naturai
fiavors it is unable to distinguish to nicely
all the different changes and gradations,
thus enhancing the pleasure of eating as
well as promoting the digestion of whole
some viands. While there are otner dsSh.s
sui ffah Gfa q fOr
the all-important factor. BY wise pro-
vision of nature this havortng P,incip,e 4; 're as
pared in a manner best adapted TO Iurnlsn
us wholesome nourishment Meats impart
their most agreeable flavor when they are
cooked in the manner best fitted for diges-
ton. This is true of vegetables as Wen.
We may safely conclude that the excessive
use of condiments has been caused to a
great extent by careless cooking of meats.
profitabie. and necessitated the addition OF
artificial fiavors to induce the palate to ac-
cept them.
The Flavor of Fruit.
The various fruits may be known by their
specific fiavors. These, however, need no
cooking to develop their fiayors, and when
heat will diminish their flavor. The de-
licious flavor, of the peach is entirely lost in
cooking by the usual method
How to Avoid Strong Odors i'm Cook
ing.
All food materials. except those of
starchy nature, should be cooked IN un-
covered or ventilated vessels The Vege-
tables possessing the strong doors may &c
made very delicate and entirely digestible
II these odors are allowed TO escape with
the steam while cooking. Boiled meats are
strong and less wholesome when cooked
in a closely covered vessel The lid should
be partially off while meat is cooking. True,
a certain amount of the nutrients are lost,
but the meat is rendered more dlgesuDie
and. as we have stated, IT may be necessary
in order 10 make the food more palatable.
and consequently more certain to be di-
Cooking In Boiling Water.
When food materials are cooked by this
method, one especially important point 70
used Immediately on coming TO, boiling
point will soon lose the gases which impart
making coffee or tea is less palatable than
the freshly boiled. For vegetables the
same rule must be observed. When the OBJ
ject is to soften the texture or extract the
soluble compounds, as IN making soups,
used. Where We. We wish to preserve the ar
ticle whole and retain the havorfng prin-
FRIES aPes hard or saite Water is best onions
should always be cooked in salted water
Remember that in order to draw out the in,
geIatinous portions of meat and hold them
In solution. We must use cold water There
triment within the meat, we must use boil
ing water in sufficient quantity to COM
sIst' kept In eU solid bulk This immersion into
hot water Immediately cOagulates the ex-
making Coating over the pores and there,
by preventing the escape OF the Juices from
the interior, not only the albuminous juices.
but the most important of the fiavorins
Boiling Fish.
In order to retain the favoring juices of
delicate fish and yet not break and dis
figure 1t the water must be used at the
boiling point, except when hrst ap%2lied. %
duced to a degree when the agitation viii
not break and thus allow the flavor and
~ farafC oGn n
oily strong favored fish as salmon and
mackerei are put in cold water and heated
of the salmon color In the former Will be
lost as well as the characteristic juices tnat
give the strong taste.
Meats Cooked In Cold Water.
BY this method we extract the fiavors and
nutrients entirely and combine them with
tfle water. This gives us soups and broths,
small pieces, crack the bones, cover with
cold water and allow it to stand as long as
possible before e. heailng nrg g IN anid Srder tT The
is all heated gradually to the point below
boiling and kept at that temperature until
all the nutrients and f1avors are extracted
A Third Method
Is to cook meats in water in such a man.
ner that part of the nutrients and navors
are drawn tn 3ut at ana Psre is covered With cold
water and brought quickly to boiling point. |
allowed to continue at tina that ef sempeaasepe sf
tie simmer. we will have the liquio enricneo
with the free juices which are founq pc
tween the fibers of the meat while Others, |
2 ezisting within the fibers. are retained, CIV |
ing pleasing taste to both meat and sauce: |
Examples of this method are see"s anu
fricassees.
Cooking stnrchy Vegetables.
Cold water will extract starch from yege- |
tables but does not combine with it. Boil
ing water will tougher and harden the en-
yeloping tissue. while the heat bursts the
8 IA rch cells and absorbs the albuminous
iuices within Vegetables which consist
principally of starch and water should be
offerwise thew will, If boiled, be water
soaked and poor of flavor. Soups and broths
must be kept at the stmmering point while
cookinry or they lose savoriness, while cof-
Zee and tea If allowed to fall below the