The bee., 1914-04-10
Cooking by Scientific Methods--Food
S0t-~S

Common SALT or sodium chloride tNaCD is
found abundany in the body; it assists digestion in
the furnishing Of hydrochorc acid found in the gas
trio juices
The vegetable kingdom is replete with starch
(C.HpOD and it is most abundant in cereals and
potatoes Starch serves as an important heat and
is most important and must be taken in conjunction
with foods that repair and build up the tissues.
Sugar.
Sugar (C,HnOu) is equally as important factor
among foods as starch and serves the same pur-
poses. However all starch must be converted into
sugar before it be assimilated. Cane sugar or
sucrose is obtained from sugar cane grape sugar or
glucose from honey and sweet fruits milk sugar
lactose from milk and does not ferment.
Fats and Oils.
In both the animal and vegetable kingdom we find
the fats and oils they contain stearin (solid) oein
Qiquid), palmatn (semi- huid) Cream and butter.
being more easily assmilated, are of the first i'm
portance in the animal fats.
In the cod liver and yok of eggs we obtain our
animal oils; the vegetable oils being found in the
olive cottonseed, poppy and the eocoanut and from
the various nuts.
Fats may be heated to high temperature. as
considered in cookery they have no boiling point.
When appearing to boil, it is evident water has been
added and the temperature lowered to that of water
2l2 degrees F.
Milk
omposition.-Proteid, "a per cent; mineral mat
'
lactose 40 per cent
The value of milk as food is obvious from the
fact that find in it all that is required for the
food OF the young during their most rapid growth.
There is some danger, however, in overestimatng
its value in the dietary of adults, solid food is
essential and liquid taken should act a stimuant
and solvent rather than as a Nutrient One gets
the most benefit from it taken at regular intervals
rather than at meals. Hot milk is often given to
produce Sleep Iced milk is not good for the
that the cold reduces the action of the digestive or
gans by lowering them below the normal 1t is not
good to give milk and meat at the same time, but
rather combine them with starchy food. In the
milk we hnd lactose, casen and mineral matter. The
milk is allowed to stand for few hours the globules
of fat which have been held in suspension through
out the liquid rise to the top in the form of cream
this is due to the lower specific gravity. The diff
ference in quality of milk depends chiefly on the
quantity of fat therein. A germ found in the air
attacks portion of the lactose in the milk,
ing it into Tactic acid; this, in turn, acts upon the
casein (proteid and precipitaes it, producing what
is known as curds and whey.
In feeding infants with milk, sterilization or
pasteurizaton is sometimes recommended to avoid
danger of infectious germs. BY this process milk
can be kept for many days. and transported if
sary. To prevent acidity of the stomach, add from
one to two teaspoonfuls of lime water to each half
druggists or easily prepared at home.
Lime Water-Pour two quarts boiling water
inch cube of unslacked lime; stir thoroughly
and stand over night; in the morning pour off the
liquid that is clear, and bottle for use. Keep in a
cool place.
Butter.
Fat SO per cent; mineral matter, 95 per cent /;
water, 5.34 per cent Casen, II per cent
Butter of commerce is made from cream of cows
milk The quality of butter depends upon the way
in which it is made and the manner or and care in,
feeding. Butter should be kept in a cool place and
w fhervv &c all 70