erbs and balms and spices; it means carefulness, inventiveness and watchfulness; the economy of our grandmothers and the science of modern chemistry." (ix) TABLE OF CONTENTS. Chapter. I. II. III. IV. V. VI. VII. VIII. IX. X. XI. XII. XIII. XIV. XV. XVI. XVII. XVIII. XIX. XX. XXI. XXII. XXIII. XXIV. XXV. XXVI. XXVII. XXVIII. XXIX. XXX. XXXI. XXXII. XXXIII. XXXIV. XXXV. XXXVI. XXXVII. XXXVIII. XXXIX. XL. XLI. XLII. Page. Foods 1 Cookery 9 Bread and Bread-making 13 Cereals 33 Soups 36 Soups with Stocks 48 Garnishes for Soups 55 Preparation and Care of Fish 57 Oysters and Shell Fish 69 Beef 86 Veal 99 Lamb and Mutton 106 Sweetbreads 113 Pork H^ Poultry and Game 120 Fish and Meat Sauces 135 Vegetables ^^^ Entrees 1^^ Nuts 1^^ Eggs HI Pastry ^^9 Pies 214 Pastry Desserts ^^^ Pudding Sauces 227 Hot Puddings 230 Cold Desserts 240 Frozen Desserts 247 Beverages ^^^ Salads and Salad Dressings 272 Canapes and Sandwiches 28G Gingerbread, Cookies and Wafers 292 Cakes 296 Cakes Made with Butter 303 Cake Fillings and Frostings 312 Fancy Cakes and Candies 319 Use of Chafing-dish 327 Invalid Cookery 335 Food for Children 348 Fruits — Fresh, Canned and Preserved 352 Household Hints 367 French Terms Used in Cooking 378 Food Combinations 383 Index ^^^ SCIENTIFIC COOKING. CHAPTER I. FOOD. FOOD is what we take to nourish and sustain the body. In the body are found thirteen elements: oxyi^en, 621/2%; hydrogen, 10%; carbon, 211/2%; nitro- gen, 3% ; calcium, potassium, phosphorus, sulphur, chlorine, sodium, magnesium, iron and fluorine, 3%. The food must contain the elements found in the body in order to sustain it, and repair the waste, and make the child grow, and give the man energy for his daily work. All food must undergo a chemical change after being taken into the body, before it can be utilized by the body, and this is done by the digestive system. The foods come under two heads: Inorganic I Proteid. -I Carbohy I Fats an { Organic -{ Carbohydrates, and oils. Mineral matter. Water. The work of the proteid is to build and repair tis- sues. Example: milk, egg-s, cheese, meat, fish, cereals, beans, lentils and peas. Albumin is the principal con- stituent of proteid matter. In the egcr it is known as albumin; casein in the milk and cheese; vegetable casein in peas, beans and ^ SCIENTIFIC COOKING. lentils; and i^ the wheat, glutine; gelatine in the bones and gristle in the meat. In the carbohydrates we get our heat and maintain our energy; they are found in the starch, sugars, oils and fats. From the mineral matter w^e get our salts. The Proper Diet. Age, sex, occupation, climate and season should de- termine the diet of one in normal condition. A child should not have starchy food until the teeth appear; before this there are no ferments developed to digest them. A woman will require less food than a man, and do the same work. Brain workers want to take easily digested foods, such as eggs, fish, etc. The laborer needs quantity, and can eat of corned beef, cabbage, corn bread and brown bread, and not overtax his diges- tion for the reason he is out in the open air. In old age the digestive organs become inactive, and the diet must again become simple as that of the child. Water.

AI-modernized reading of the original text

erbs and balms and spices; it means carefulness, inventiveness and watchfulness; the economy of our grandmothers and the science of modern chemistry." (ix) TABLE OF CONTENTS. Chapter. XVIII. XXIII. XXVII. XXVIII. XXXII. XXXIII. XXXIV. XXXVI. XXXVII. XXXVIII. XXXIX. Page. Foods 1 Cookery 9 Bread and Bread-making 13 Cereals 33 Soups 36 Soups with Stocks 48 Garnishes for Soups 55 Preparation and Care of Fish 57 Oysters and Shell Fish 69 Beef 86 Veal 99 Lamb and Mutton 106 Sweetbreads 113 Pork H^ Poultry and Game 120 Fish and Meat Sauces 135 Vegetables ^^^ Entrees 1^^ Nuts 1^^ Eggs HI Pastry ^^9 Pies 214 Pastry Desserts ^^^ Pudding Sauces 227 Hot Puddings 230 Cold Desserts 240 Frozen Desserts 247 Beverages ^^^ Salads and Salad Dressings 272 Canapes and Sandwiches 28G Gingerbread, Cookies and Wafers 292 Cakes 296 Cakes Made with Butter 303 Cake Fillings and Frostings 312 Fancy Cakes and Candies 319 Use of Chafing-dish 327 Invalid Cookery 335 Food for Children 348 Fruits — Fresh, Canned and Preserved 352 Household Hints 367 French Terms Used in Cooking 378 Food Combinations 383 Index ^^^ CHAPTER I. FOOD. FOOD is what we take to nourish and sustain the body. In the body are found thirteen elements: oxyi^en, 621/2%; hydrogen, 10%; carbon, 211/2%; nitrogen, 3% ; calcium, potassium, phosphorus, sulphur, chlorine, sodium, magnesium, iron and fluorine, 3%. The food must contain the elements found in the body in order to sustain it, and repair the waste, and make the child grow, and give the man energy for his daily work. All food must undergo a chemical change after being taken into the body, before it can be utilized by the body, and this is done by the digestive system. The foods come under two heads: Inorganic I Proteid. -I Carbohy I Fats an { Organic -{ Carbohydrates, and oils. Mineral matter. Water. The work of the proteid is to build and repair tissues. Example: milk, egg-s, cheese, meat, fish, cereals, beans, lentils and peas. Albumin is the principal constituent of proteid matter. In the egcr it is known as albumin; casein in the milk and cheese; vegetable casein in peas, beans and lentils; and i^ the wheat, glutine; gelatine in the bones and gristle in the meat. In the carbohydrates we get our heat and maintain our energy; they are found in the starch, sugars, oils and fats. From the mineral matter w^e get our salts. The Proper Diet. Age, sex, occupation, climate and season should determine the diet of one in normal condition. A child should not have starchy food until the teeth appear; before this there are no ferments developed to digest them. A woman will require less food than a man, and do the same work. Brain workers want to take easily digested foods, such as eggs, fish, etc. The laborer needs quantity, and can eat of corned beef, cabbage, corn bread and brown bread, and not overtax his digestion for the reason he is out in the open air. In old age the digestive organs become inactive, and the diet must again become simple as that of the child. Water.

Scientific cooking with scientific methods