The Bourbon news. [volume] (Paris, Ky.) 1895-19??, 1914-04-07
Cooking by Scientific Methods Food
49, - 80

Common. salt, or sodium chloride (NaC1) is
found abundanty in the body it assists digestion in
the furnishing of hydrochloric acid found in the gas
trio juices.
Starch.
The vegetable kingdom is replete with starch
(CsHnOs) and it is most abundant in cereals and
potatoes. Starch serves as an important heat and
force producer. 1t will not sustain life alone but
is most important and must be taken in conjunction
with foods that repair and build up the tissues.
Sugar.
Sugar (C1.HaO,,) is equally as important factor
among foods as starch and serves the same dir
poses However, all starch must be converted into
sugar before it can be assimilated Cane sugar or
sucrose is obtained from sugar cane grape sugar
glucose from honey and sweet fruits; milk sugar
or 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 stearn (sold) olen
(llqu1d), palmatln (sem-fuid). Cream and butter
being more easily assimilated are of the first inn
portance in the animal fats
In the cod liver and yolk of eggs we obtain our
animal oils; the vegetable oils being found in the
olive cottonseed, poppy and the cocoanut, 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
ZlZ degrees F.
Milk
Compostion.-Proteid, "a per cent: mineral mat
ter per cent fat, per cent; water, 81 per cent;
lactose, 40 per cent.
The value of milk as food is obvious from the
TACT that we find in it all that is required for the
1000 OF the young during their most rapid growth
There is some danger, however, in overestimatng
its value in the dietary of adults as solid food IS
essential and liquid taken should act as stimuant
ana aI solvent rather than as 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 reason
that the cold reduces the action of the digestive
ganS by lowering them below the normal IF is NOT
good to give milk and meat at the same time. but
rather combine them with starchy food. In the
milk we lind lactose, casein and mineral matter The
wafer varies according to the adulteraton. When
milk is allowed to stand for few hours the plobules
OF tat, which have been held in suspension through
out the liquid, to the top in the form of cream;
this is due to the lower specific gravity The diff
terence in quality of milk depends chiefly on the
quantity of fat therein germ found in the air
attacks portion of the actose in the milk convert
ing 1t into Tactic acid this in turn acts upon the
caSeln (proteid) and precpitates it, producing what
is known as curds and whey.
In feeding infants with milk sterilization or
Pasteur1zatlon is sometimes recommended to avoid
Danger OF infectious germs By this process milk
can be kept for many days, and transported if
one to two teaspoonfus of lime water to each half
pint OF milk. Lime water may be bought at any
druggists or easily prepared at home
Lime Water-four two quarts boiling water
over an inch cube of unsacked lime stir thoroughly
and stand over night; in the morning pour off the
liquid that is clear, and bottle for use. Keep in
cool place. "
Butter.
Fat 90 per cent; mineral matter. O. ner cent.
water, 5.34 per cent Casein, II per cent
Butter of commerce is made from cream of cows
milk. The quality of butter depends upon the wav
IN Which It is made and the manner or and care in
feed1ng Butter should be kept in cool place and
well covered, otherwise it is liable to become rancid
This is due to the albuminous constituents of the