Wheat bread does not con- tain muscle-producing material enough for a laboring man, and should be supplemented with lean meat ; conse- quently a sandwich made of rare roast beef and bread is most nourishing. Beans contain, next to meat, the most nitrogen and form a durable food for laborers, and this is the reason the inmates of our State prisons have beans served to them daily in the form of soup, made with fat pork, the fat supplying the carbon needed. Cabbage ranks next to beans in nitrogeneous qualities, and then come oats, wheat and barley. Milk, containing all the elements of body building, and eggs, rich in nitrogen, used together with rice and sugar, containing carbon, produce a most nutritious dish that is easy of digestion. Buttermilk is a healthful drink in summer as it is still rich in nutritive jiarts, and the acidity aids digestion. Eggs contain a large quantity of carbon and are, in consequence, good food for cold weather. Wheat bread alone will support 24 THE FA TTERN COOK-BOOK. life longer than any one food, except meat, the propor- tion of nitrogen to carbon — i to 5 — being nearly correct for the student and those not taking vigorous exercise. For active life, however, more nitrogen is needed, and lean meat should be used. Considering the requirements of the body and the ele- ments that make up food, a wholesome breakfast should consist of strength-giving and muscle-making food. Nothing is better than broiled beefsteak, which is most easily digested, especially by real workers. Eggs are nourishing but less stimulating and provide for the mus- cles. For heat, bread and cakes are to be preferred, and fruit with its mild acid aids digestion. If coffee is to be taken at all during the day, it should be drank in the morninoj, as it is stimulatino^, and the effect should have time to pass off before the hour for retiring comes. In summer less carbon should appear on the bill of fare, and blanc-manges, creams, berries and ripe fruits should be served for dessert. In giving a dinner the wise host- ess will consider well her company, their occupation, etc. A party of hunters or outdoor workers would require an abundance of meat, while persons of sedentary occu- pation would be better pleased with delicacies and noth- ings. A sleighing party will devour carbon, but persons almost fainting under a July sun long for cooling fruits and the leanest of meat. The time when food is given should decide the nature of the bill of fare — whether easy of digestion or not ; thus those starting upon a jour- ney should be given rare roast beef or beefsteak, which can be quickly disposed of by the stomach (thus prevent- ing possible loss by car sickness), rather than a fried pork-chop, that takes nearly five hours to digest. THE KITCHEN. " There is always work. And tools to work withal, for those who will." Lowell. It is almost impossible to give any except general sug- gestions as to the arrangement of the kitchen. If every housewife had the pleasure of planning this part of her house, a model kitchen might be fully drawn out ; but unfortunately the large percentage of our peo- ple live in rented houses, in which the kitchen has to be taken just as it is found, and endured among other incon- veniences. A few hints, however, for those about to build homes for themselves may be found helpful.

AI-modernized reading of the original text

Wheat bread does not contain muscle-producing material enough for a laboring man, and should be supplemented with lean meat ; consequently a sandwich made of rare roast beef and bread is most nourishing. Beans contain, next to meat, the most nitrogen and form a durable food for laborers, and this is the reason the inmates of our State prisons have beans served to them daily in the form of soup, made with fat pork, the fat supplying the carbon needed. Cabbage ranks next to beans in nitrogeneous qualities, and then come oats, wheat and barley. Milk, containing all the elements of body building, and eggs, rich in nitrogen, used together with rice and sugar, containing carbon, produce a most nutritious dish that is easy of digestion. Buttermilk is a healthful drink in summer as it is still rich in nutritive parts, and the acidity aids digestion. Eggs contain a large quantity of carbon and are, in consequence, good food for cold weather. Wheat bread alone will support life longer than any one food, except meat, the proportion of nitrogen to carbon — i to 5 — being nearly correct for the student and those not taking vigorous exercise. For active life, however, more nitrogen is needed, and lean meat should be used. Considering the requirements of the body and the elements that make up food, a wholesome breakfast should consist of strength-giving and muscle-making food. Nothing is better than broiled beefsteak, which is most easily digested, especially by real workers. Eggs are nourishing but less stimulating and provide for the muscles. For heat, bread and cakes are to be preferred, and fruit with its mild acid aids digestion. If coffee is to be taken at all during the day, it should be drank in the morning, as it is stimulating, and the effect should have time to pass off before the hour for retiring comes. In summer less carbon should appear on the bill of fare, and blanc-manges, creams, berries and ripe fruits should be served for dessert. In giving a dinner the wise hostess will consider well her company, their occupation, etc. A party of hunters or outdoor workers would require an abundance of meat, while persons of sedentary occupation would be better pleased with delicacies and nothings. A sleighing party will devour carbon, but persons almost fainting under a July sun long for cooling fruits and the leanest of meat. The time when food is given should decide the nature of the bill of fare — whether easy of digestion or not ; thus those starting upon a journey should be given rare roast beef or beefsteak, which can be quickly disposed of by the stomach (thus preventing possible loss by car sickness), rather than a fried pork-chop, that takes nearly five hours to digest. " There is always work. And tools to work withal, for those who will." Lowell. It is almost impossible to give any except general suggestions as to the arrangement of the kitchen. If every housewife had the pleasure of planning this part of her house, a model kitchen might be fully drawn out ; but unfortunately the large percentage of our people live in rented houses, in which the kitchen has to be taken just as it is found, and endured among other inconveniences. A few hints, however, for those about to build homes for themselves may be found helpful.

The Pattern cook-book