One condition of life calls for a daily diet of fat, and that is long exposure to excessive cold. When the breath freezes on the beard, the lungs require a large amount of heat to keep the body up to a normal tempera- ture. The best bread for cold weather is that containing the most oil. Corn bread ranks first, oatmeal second, rye third and wheat last. Woodmen, sailors, street-car driv^- ers, railroad men and others exposed to long, cold storms, especially when there is little opportunity for exercise, should eat freely of fat meat and butter. Let the cook remember, however, that fats are physic — and truly harm- ful if not blended with substances containing starch. An ounce of lard and a pound of flour thoroughly blended in wheat bread are digestible, but the same in corn meal 22 THE PATTERN COOK-BOOK. already rich in oil would only be fit for an Icelander. The proper proportion of oil in food is found in milk, which contains 3_^ parts in loo. The next element which supplies carbon is sugar, which is found in all vegetables and largely in milk. Sugar contains 40 parts carbon and 60 parts water; con- sequently candy should be sparingly eaten in the warm months and children should be allowed little if any. There are other elements found in food, and while noticed only in small quantities, they are no less essential to health and comfort. One is phosphorus, which largely enters into the building up of brain and nerve waste. Phosphorus is found in eggs, fish, oysters, lob- sters, game, cheese and potatoes, and these should be freely eaten by the brain-w^orker. Another element that enters into body-building is sulphur, which is required for growth of hair, nails, bones and cartilage. Of this there is so much found in eggs that silver is darkened by contact with them. Curd of milk and. cheese are also rich in sulphur. Iron is also present in the blood and is found in most articles of food, being most abundant in the juice of beef, in eggs and in milk. Lime and salt are also needed for the body, the lime making bone, while salt aids digestion. Lime is found in all grains, in wheat and in milk. Nothing is more healthful for growmg children than bread and milk, as it supplies heat, muscle and bone material. Races develop largely in proportion to their adeptness in supplying heat and muscle producing food. The Scotch use oatmeal, rich in nitrogen ; the Irish endure a large amount of labor on cheap fare, potatoes, cabbage and milk largely entering into their daily food. The use THE CHEMISTRY OF FOOD. 23 of " Chemistry in Cooking," is to learn how to combine all the life essentials. With a meal that contains much nitrogen should be served vegetables and dessert that are rich in carbon, to make up the needed healthy food. For instance, the farmer's dinner of salt pork, cabbage and potatoes is about perfect for an outdoor laborer in cold weather, the cabbage giving the nitrogen and the pork the carbon. It is a proper dinner also from the fact that it takes four hours and a-half to digest, and, 2" an old farmer once said, " it stands by a man," although the why of the '' standing " had never entered into his education. Venison is about the easiest of digestion of all meats and contains fifteen parts of nitrogen, which is the same proportion as beef.

AI-modernized reading of the original text

One condition of life calls for a daily diet of fat, and that is long exposure to excessive cold. When the breath freezes on the beard, the lungs require a large amount of heat to keep the body up to a normal temperature. The best bread for cold weather is that containing the most oil. Corn bread ranks first, oatmeal second, rye third and wheat last. Woodmen, sailors, street-car drivers, railroad men and others exposed to long, cold storms, especially when there is little opportunity for exercise, should eat freely of fat meat and butter. Let the cook remember, however, that fats are physic — and truly harmful if not blended with substances containing starch. An ounce of lard and a pound of flour thoroughly blended in wheat bread are digestible, but the same in corn meal already rich in oil would only be fit for an Icelander. The proper proportion of oil in food is found in milk, which contains 3_^ parts in loo. The next element which supplies carbon is sugar, which is found in all vegetables and largely in milk. Sugar contains 40 parts carbon and 60 parts water; consequently candy should be sparingly eaten in the warm months and children should be allowed little if any. There are other elements found in food, and while noticed only in small quantities, they are no less essential to health and comfort. One is phosphorus, which largely enters into the building up of brain and nerve waste. Phosphorus is found in eggs, fish, oysters, lobsters, game, cheese and potatoes, and these should be freely eaten by the brain-worker. Another element that enters into body-building is sulphur, which is required for growth of hair, nails, bones and cartilage. Of this there is so much found in eggs that silver is darkened by contact with them. Curd of milk and. cheese are also rich in sulphur. Iron is also present in the blood and is found in most articles of food, being most abundant in the juice of beef, in eggs and in milk. Lime and salt are also needed for the body, the lime making bone, while salt aids digestion. Lime is found in all grains, in wheat and in milk. Nothing is more healthful for growing children than bread and milk, as it supplies heat, muscle and bone material. Races develop largely in proportion to their adeptness in supplying heat and muscle producing food. The Scotch use oatmeal, rich in nitrogen ; the Irish endure a large amount of labor on cheap fare, potatoes, cabbage and milk largely entering into their daily food. The use of " Chemistry in Cooking," is to learn how to combine all the life essentials. With a meal that contains much nitrogen should be served vegetables and dessert that are rich in carbon, to make up the needed healthy food. For instance, the farmer's dinner of salt pork, cabbage and potatoes is about perfect for an outdoor laborer in cold weather, the cabbage giving the nitrogen and the pork the carbon. It is a proper dinner also from the fact that it takes four hours and a-half to digest, and, 2" an old farmer once said, " it stands by a man," although the why of the '' standing " had never entered into his education. Venison is about the easiest of digestion of all meats and contains fifteen parts of nitrogen, which is the same proportion as beef.

The Pattern cook-book