The nutritive qualities of animals differ but little. Wild meats digest
more easily than tame, though the time required varies with the age and
condition of the animal. flesh is a stimulating diet because it is force-giy-
ing and muscle-feeding. The animal has gathered from various sources and -
concentrated in its flesh the constituents which best meet the wants of our
bodies in the most available form.
Applying the knowledge of the wants of the body, and of the elements
of food to a bill of fare, and a wholesome breakfast demands strength-giving
and muscle-making food. Nothing is more quickly available than beefsteak,
and it is most digestible broiled. It is a diet for real workers. Eggs are
nutritive, but less stimulating. These provide for the muscles. For heat,
starchy food is demanded, but bulk is not desirable for breakfast after a long .
fast. Bread and cakes of wheat flour are best for the purpose, and fruits,
raw or cooked, furnish the mild vegetable acid, which aids digestion. If cof-
fee is taken at all, breakfast is the time, so that the stimulating effect may
pass away before the hour of rest comes. An infusion of genuine coffee, not
a decoction, is not injurious in the morning to most persons, and is beneficial
to those exposed to changes of temperature.
Nothing appeases the appetite sooner than the juice of flesh. The barley
gives a color and flavor. Following soup is roast beef, which feeds the
muscles, and after it come the puddings, which abound in carbon, to give
the fuel necessary to keep up the animal heat. Last comes fruit to aid
digestion, with its agreeable acids. In summer less carbon should appear
on the bills of fare, and blanc manges, creams, fruit puddings and pies,
berries, and ripe fruits should make up the desserts.
In making a feast, the wise hostess would consider well what has been
the employment of the guests. A party of fox-hunters, or wood-choppers,
or surveyors, would require an abundance of meats, but a collection of art-
‘ists and scholars would relish better a variety of delicacies and novelties. A
sleighing party will devour carbon, but those who have sweltered under a
July sun long for cooling fruits and the leanest of meats. The time when
a feast is given should decide whether food, easy or difficult of digestion,
should appear on a bill of fare, though such consideration for the health
of guests is hardly to be expected of the average hostess,
MISUELLANEOUS, : |
For Ivy Porsoxn.—Apply sweet-oil.
Rust rn Iron.—Kerosene-oil will remove it. ‘ol
To Scour Tins.—Use whiting moistened with kerosene. |
Me .tep Snow—produces one-eighth of its bulk in water,
To Remove FrinGer-RInG.—Hold hand in very cold water. \
SquEAkiInG Boots.—Drive a peg into the middle of the sole.
WHEN To Paint.—Oil-paint lasts longer when put on in autumn.
Morocco LEATHER—may be restored with a varnish of white of an :
To Drive Naris.—Nails dipped in soap will drive easily in hard hes
stag Roors.—A cement made of sand and white-lead paint will stop.
aks.
ae Keep oFF F.iies.—Paint walls or rub over picture frames with lau.
rel-oil.
- Door-LATCHES AND -Locks—will work easily and quietly if oiled occa:
sionally.
SEALING Wax—is made of two parts of beeswax and one of resin, melted-
together.
To CLEAN ERMINE.—Rub with corn-meal, renewing the meal as it be-.
comes soiled. :
Parint.—New woodwork requires one pound of paint to the square yard,,.
for three coats.
To CLEAN StEEL.—Unslaked lime cleans small articles of polished steel.
—like buckles, etc. Ny
To Harpen Woop.—Cut the wood in the shape desired, and boil eight
minutes in olive-oil.
Yo Ciean Russta Iron, mix blacking with kerosene, and it will look.
nearly as well as new.
Coat Fire.—If your coal fire is low, throw on a tablespoon of salt and it-
will help it very much.
Ink Spots on Booxs.—A solution of oxalic acid will remove them with-
out injuring the print.
Buckeye cookery
1892Page 363
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
The nutritive qualities of animals differ but little. Wild meats digest
more easily than tame, though the time required varies with the age and
condition of the animal. flesh is a stimulating diet because it is force-giy-
ing and muscle-feeding. The animal has gathered from various sources and -
concentrated in its flesh the constituents which best meet the wants of our
bodies in the most available form.
Applying the knowledge of the wants of the body, and of the elements
of food to a bill of fare, and a wholesome breakfast demands strength-giving
and muscle-making food. Nothing is more quickly available than beefsteak,
and it is most digestible broiled. It is a diet for real workers. Eggs are
nutritive, but less stimulating. These provide for the muscles. For heat,
starchy food is demanded, but bulk is not desirable for breakfast after a long .
fast. Bread and cakes of wheat flour are best for the purpose, and fruits,
raw or cooked, furnish the mild vegetable acid, which aids digestion. If cof-
fee is taken at all, breakfast is the time, so that the stimulating effect may
pass away before the hour of rest comes. An infusion of genuine coffee, not
a decoction, is not injurious in the morning to most persons, and is beneficial
to those exposed to changes of temperature.
Nothing appeases the appetite sooner than the juice of flesh. The barley
gives a color and flavor. Following soup is roast beef, which feeds the
muscles, and after it come the puddings, which abound in carbon, to give
the fuel necessary to keep up the animal heat. Last comes fruit to aid
digestion, with its agreeable acids. In summer less carbon should appear
on the bills of fare, and blanc manges, creams, fruit puddings and pies,
berries, and ripe fruits should make up the desserts.
In making a feast, the wise hostess would consider well what has been
the employment of the guests. A party of fox-hunters, or wood-choppers,
or surveyors, would require an abundance of meats, but a collection of art-
‘ists and scholars would relish better a variety of delicacies and novelties. A
sleighing party will devour carbon, but those who have sweltered under a
July sun long for cooling fruits and the leanest of meats. The time when
a feast is given should decide whether food, easy or difficult of digestion,
should appear on a bill of fare, though such consideration for the health
of guests is hardly to be expected of the average hostess,
MISUELLANEOUS, : |
For Ivy Porsoxn.—Apply sweet-oil.
Rust rn Iron.—Kerosene-oil will remove it. ‘ol
To Scour Tins.—Use whiting moistened with kerosene. |
Me .tep Snow—produces one-eighth of its bulk in water,
To Remove FrinGer-RInG.—Hold hand in very cold water. \
SquEAkiInG Boots.—Drive a peg into the middle of the sole.
WHEN To Paint.—Oil-paint lasts longer when put on in autumn.
Morocco LEATHER—may be restored with a varnish of white of an :
To Drive Naris.—Nails dipped in soap will drive easily in hard hes
stag Roors.—A cement made of sand and white-lead paint will stop.
aks.
ae Keep oFF F.iies.—Paint walls or rub over picture frames with lau.
rel-oil.
- Door-LATCHES AND -Locks—will work easily and quietly if oiled occa:
sionally.
SEALING Wax—is made of two parts of beeswax and one of resin, melted-
together.
To CLEAN ERMINE.—Rub with corn-meal, renewing the meal as it be-.
comes soiled. :
Parint.—New woodwork requires one pound of paint to the square yard,,.
for three coats.
To CLEAN StEEL.—Unslaked lime cleans small articles of polished steel.
—like buckles, etc. Ny
To Harpen Woop.—Cut the wood in the shape desired, and boil eight
minutes in olive-oil.
Yo Ciean Russta Iron, mix blacking with kerosene, and it will look.
nearly as well as new.
Coat Fire.—If your coal fire is low, throw on a tablespoon of salt and it-
will help it very much.
Ink Spots on Booxs.—A solution of oxalic acid will remove them with-
out injuring the print.