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Aladdin Oven Aladdin Pail allspice appetizing baked baking powder beans beef Boston bottom bread crumbs butter Cabbages cake Calories carbohydrates cents a pound Cheese chicken cold cook five hours cookery corn meal cost cover dietaries digestible dinner earthen dish Edward Atkinson eggs fish flavor flour food material fruit frying fuel fuel value grains grams half Halibut heat hominy hominy samp hours in Aladdin inches INDIAN PUDDING kerosene kitchen lamp lower shelf macaroni meat method moderate Mutton night nutrients nutrition oatmeal one-half cup one-half teaspoonful onion ordinary ounces pease pint potatoes potential energy prepared process of cooking protein pudding quantity quart recipes rice roast Salt Pork sauce sausage Science of Nutrition seasoned serve simmer skimmed milk slices soup standard starch stew stove Suet sugar tablespoonful teaspoonful tender tomato veal vegetables waste wheat Worcestershire sauce
Page 129 - The edible substance consists of (i) water, (2) nutritive substance, or nutrients. The water, refuse, and the salt of salted meat and fish are called non-nutrients. The water contained in foods and beverages has the same composition and properties as other water; it is, of course, indispensable for nourishment, but it is not a nutrient in the sense in which it is here used.
Page 192 - To him that hath, shall be given, and he shall have more abundantly ; from him that hath not, shall be taken, even that which he hath.
Page 137 - The difficulty is that in comparing different food materials with respect to their cheapness or dearness, we are apt to judge them by the prices per pound, quart or bushel, without much regard to the amounts or kinds of actual nutrients which they contain. Of the different food materials which the market affords, and which are palatable, nutritious, and otherwise fit for nourishment, what ones are peculiarly the most economical? There are various ways of comparing food materials with respect to the...
Page 143 - ... factor of the current demand and market price. There is no more nutriment in an ounce of protein or fat of the tenderloin of beef than in that of the round or shoulder. The protein of animal foods does, however, have an advantage over that of vegetable foods. Animal foods, such as meats, fish, milk, and the like, gratify the palate in ways which most vegetable foods do not, and, what is perhaps of still greater weight in regulating the actual usage of communities by whose demand the prices are...
Page 135 - The cheapest food is that which supplies the most nutriment for the least money. The most economical food is that which is cheapest and at the same time best adapted to the wants of the user. The maxim that "the best is the cheapest
Page 131 - In other words, when we compare the nutrients in respect to their fuel values, their capacities for yielding heat and mechanical power, a pound of protein of lean meat or albumen of egg is just about equivalent to a pound of sugar or starch, and a little over 2 pounds of either would be required to equal a pound of the fat of meat or butter or the body fat.
Page 202 - ... red-hot cast-iron oven for cooking, except for the broiling and the roasting of meat and for some other methods of cookery which require the quick application of heat. (3) For all purposes of slow cooking the oven should have a non-conducting covering which retains the heat where it is wanted, and also allows of tight closing and of security from the constant watching required by the fitful heat of a stove. This use of a close oven with a non-evaporative atmosphere, seems to be the secret of...
Page 135 - the best is the cheapest," does not apply to food. The best food, in the sense of that which is the finest in appearance and flavor, and which is sold at the highest price, is not generally the cheapest, nor is it always the most healthful or economical.