Food and Cookery
ANDERSON
THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
LOS ANGELES
Food and Cookery
THEIR RELATION TO HEALTH
A Handbook for Teachers and Pupils for
Use in Cooking Classes and
Demonstrations
Revised Edition
By H. S. ANDERSON
Instructor in cooking in the Training School for Nurses
Loma Linda, California
Loma Linda, Cal.
The College Press
1911
Copyright 1911 by the College Press
Loma Linda, Cal.
PREFACE
The author of the present work, having been for several
years employed as cook in many of the leading hotels and
clubs of some of the largest cities of the Middle West and
the Pacific Coast, as well as being for the past five years
connected with the Loma Linda Sanitarium, is well prepared
to speak of the subject here discussed. His position as ex-
perimental cook and teacher of cooking in the Nurses'
Training School has also shown the importance of getting
out something that may serve as a guide to teachers in pre-
senting this subject before classes. Hence the present work
is largely designed to serve as a manual for those who may
be called upon to teach the subject in sanitariums and other
educational institutions; and with this idea in view, a com-
plete list of twelve lessons, so arranged as to cover in an
outline way all the more important points of the subject,
constitute a valauble feature of the book.
The First Edition having been all sold in less than a year,
and the many warm commendations received for it, have
encouraged the publishers to issue this thoroughly revised
and enlarged edition, with the hope that it may be of as-
sistance to those who are struggling to bring the teaching of
this subject in our sanitariums and elsewhere into full ac-
cord with sound principles.
THE PUBLISHERS.
CONTEXTS
INTRODUCTION Page 9
Foods, their Uses in the Body
Food Economy
Suggestive Course of Lessons
Preparation of Food
Essentials to Success
BREAD 24
UNFERMENTED BATTER BREADS ... 25
Whole Wheat Puffs
Corn Bread 1
Corn Bread 2
Hoe Cake
Hot Cakes
UNFERMENTED DOUGH BREADS .... 28
Cream Rolls
Whole Wheat Sticks
Fruit Crisps 1
Fruit Crisps 2
German Sticks
Cocoanut Crisps
Walnut Sticks
FERMENTED BREADS, YEASTS .... 30
White Bread
Whole Wheat Bread
Graham Bread
Rye Bread
Fruit Bread, Buns, Rolls
Graham Buns
O vj U JL O .......... OO
Cream of Tomato
Cream of Corn
Cream of Green Peas
Cream of Potato
Cream of Lettuce
Julienne
Potage St. Germain
Fruit Soup
GRAINS, NUT FOODS, ENTREES .... 41
LEGUMES 42
Stewed Lima Beans
Lima Bean Puree
Red Beans Creole
Savory Lentils and Rice
Lentil and Rice Patties
Legume Cutlets
. Croquettes of Scotch Peas
Baked Corn Nut Pie
Cream Noodles
Spanish Rice
Nut Cero Stew with Dumplings
New England Stew
Protose and Rice Timbales
Baked Macaroni and Olives
Macaroni au Gratin
Macaroni and Rice Croquettes
Baked Spaghitti
Nut Roast
Baked Dressing
Steamed Rice
Browned Rice
GRAVIES, SAUCES 50
Brown Sauce 1
Brown Sauce 2
Brazil Nut Sauce
Cream Sauce
Celery Sauce
Nut Sauce
Tomato Sauce
VEGETABLES 52
New Peas
Baked Ear Corn
String Beans
New Asparagus
Asparagus Tips and New Peas
Stewed Tomato
Scalloped Tomato
Summer Squash
Baked Squash
Breaded Egg Plant
Stewed Salsify
Cauliflower au Gratin
Baked Cream Corn
Roasted Potato
Scalloped Potato
Dauphine Potato
SALADS AND DRESSINGS 57
VEGETABLE, LETTUCE, AND TOMATO
Jellied Tomato
Stuffed Beet Salad
Salad Russe
Potato Salad
Celery Salad
Cole Slaw
Celery and Nuttolene Salad
DRESSINGS
Mayonaisse Dressing
Boiled Dressing
Cream Dressing
FRUIT SALAD 59
Stuffed Date Salad
Fruit BasKet
Fruics and Nuts
k ruit Mold
Date and Apple
SAUCES
Fleurette Sauce
Lemon Sauce
DESSERTS 61
Sago Fruit Mold
Prune Pudding
Strawberry Whip
Strawberry Dessert
Banana Loaf
Banana Snow
Flaked Rice and Fruit Mold
Vegetable Gelatin
Orange Jelly
Berry Mold
Jellied Apple
PIES .......... 65
Pie Crust
Apple Pie
Prune Pie 1
Prune Pie 2
PUDDINGS 66
Banana Tapioca Pudding
Cream Tapioca Pudding
Grape Blanc Mange
Cream Rice Pudding
CAKES 67
Layer Cake 1
Layer Cake 2
Walnut Loaf Cake
ICINGS, FILLINGS
White Icing 1
White Icing 2
White Icing 3
Orange Filling
TOASTS, BREAKFAST DISHES .... 70
Strawberry Toast
Blackberry Toast
Prune Toast
Cream Peas on Toast
Walnuc Lentils on Toast
Tomato Toast
Scrambled Eggs with Tomato
INVALID DIETARY 71
Barley Water
Rice Water
Oatmeal Gruel
Cornmeal Gruel
Gluten Gruel
Flaxseed Tea
Fruit Egg Nogg
Cream Egg Nogg
Lemonade
Orangeade
FRUIT ICES, ICE CREAM 74
ICES
Strawberry
Blackberry
Apricot
Pineapple
Grape Fruit
Lemon
ICE CREAM
CANNING, PRESERVING 76
Fruits
Vegetables
COMBINATIONS, MENU MAKING .... 79
SUGGESTIVE MENUS 83
FOOD AND COOKERY
Foods, Their Uses in the Body
"To care for the body, by providing for it food that is
relishable and strengthening, is one of the first duties of the
householder." When men and women study how to supply
the needs of the body intelligently, they place themselves on
vantage ground. We all have in the beginning a certain
vital force from which to draw. To know how to husband it
properly is the most essential thing in preserving health.
By taking food into the body the system is nourished and
built up. Disease results if this food is improper in quantity,
or poor in quality, or if it is poorly prepared for assimilation.
There is a constant breaking down of the tissues of the body;
every thought of the mind, every movement of a muscle,
involves waste, and this waste is repaired from our food.
It is highly important, then, that everyone should be able to
choose those foods which best supply the elements needed to
make good blood, which in turn imparts life and strength, to
nerve, muscle, and tissue.
Grains contain the food elements most evenly distributed.
Wheat is considered a perfect food, and the representative
of all foods, containing properties which so nearly represent
the constituent parts of the body structure as to indicate a
special Providence in providing it for the human race. Grains
are very nutritious, and when cooked under a high degree of
heat, as in baking, they are very easily digested and assimi-
lated. When they are cooked by the process of boiling or
steaming, they require several hours cooking in order to
render them digestible.
In the olive, as in the various nuts, we find nature's store-
house of fats. These, when properly prepared, supply the
place of animal oil and fats.
Fruits are used not so much with a view of supplying nutri-
10 Foods, Their Uses in the Body
ients as for other purposes; the organic acids and essential
oils, with the easily digestible form in which the nutrients
are present, are factors which give fruits a high value in the
dietary. These acids and essential oils impart palatibility to
the food, and assist functionally in the digestive process.
Figs and prunes contain chemical compounds that are laxa-
tive in character.
In our study of the purposes which the various food ele-
ments serve in the vital economy, and of the foods best
adapted to the accomplishment of these purposes, valuable
help is given us in a practi -al knowledge of the composition
of the various food materials, which enables us to arrive at
an idea of the real value of the food in question. See Plate I.
In speaking of food, we understand something which is
capable, upon being taken into the body, of either repairing
its waste or of furnishing it with material from which to
produce heat and muscular work. This brings to view the
two main functions of food in the Jx>dy. By the former
function, food provides for the conservation of the material
of the body; by the latter, conservation of bodily energy is
maintained. Substances which are unable to help in the one
or the other of these directions can not be called food.
Examples of such non-foods are to be found in extractives
of meat, tea, coffee, spices, etc. These have no nutritive
value whatever.
All foods are made up of one or more of three distinct
classes of organic compounds, known as proteid or albuminous
substances, carbohydrates and fats, and different inorganic
salts. Tnese substances are spoken of as the "nutritive
constituents" of food, and may be separated into four divi-
sions:
1. The proteid or nitrogenous substances are represented
in the food by the casein in milk, the curd of the milk being
very highly nitrogenous; the gluten of the wheat; the albu-
men in the white of egg, which is the purest form of proteid;
Foods, Their Uses in the Body 11
the legumen in peas and beans; and the myosin of lean meat.
2. The carbohydrates are represented by the starches and
sugars in the various foods.
3. Fats, as olive oil, butter, the oil found in the olive,
nuts, and to some extent in most articles of food.
4. The inorganic substances, as water and mineral mat-
ters.
The chief office of proteid matter is to provide for the
growth and repair of the material of the body. The carbo-
hydrates and fats furnish the fuel for the body. They yield
the heat that keeps it warm and the energy that enables it
to work. The mineral matters are required by the body for
the building of the bones and the teeth.
The changes which food undergoes in the body are essen-
tially changes due to oxidation. Latent heat is just as surely
found in the food we use as in wood and coal. They are both
waiting to be oxidized, that they may be converted into heat
and energy.
The latent energy in different foods has been determined
by their oxidation, outside the body, in the aparatus known
as the bomb Calorimeter. "The amount of heat given off in
the oxidation of a given quantity of any material is called its
'heat combustion,' and is taken as a measure of its latent
and potential energy." Now the calorie is the unit measure
or standard of heat production, and means the amonnt of
heat necessary to raise the temperature of one kilogram of
water 1 C., or about one pint of water 4 F. Careful obser-
vation by Atwater, Rubner, Chittenden, and others, has
shown that the heat value of one gram of each of the three
chief nutritive constituents of food when taken into the -tis-
sues is as follows:
l a gram of proteid yields 4 calories
1 " " carbohydrates yields 4 calories
1 " " fats yields 8.9 calories
Bulletin No. 142, U. S. Dept. of Agriculture.
a. 28.3 grams equals 1 ounce.
12 Foods, Their Uses in the Body
As the ounce is made the standard or unit in calculating
weight, so the calorie is the standard of heat production.
By the figures in the column at the right hand side of chart
(Plate I.), are represented the total amount of calories or food
units contained in one pound of each of the various foods
under consideration. The building material proteid is
represented by the red color, and the carbohydrates by the
green, etc.
The vital part of all tissue is proteid. Without proteid the
body would waste away, for the wear and tear of tissue must
be made good. Though there is no article of diet, except
sugar and pure fat, into which proteid matter does not enter
to a greater or less degree, yet there are foods which con-
tain an unusually high per cent of proteid, known as proteid
foods. These are the peas, beans, lentils, nuts, eggs, and
meat.
The fact that proteid matter is an essential element for
the growth and repair of the body tissues, has a tendency to
lead people to believe that they might be benefited by the
consumption of large quantities of proteid foods; when the
fact is, the body can use only a limited amount for the
development and repair of tissues. Although proteid matter
is capable of yielding a certain amount of heat on oxidation, it
is inferior for this purpose to carbohydrates and fats; because,
on being burned in the body, it yields certain deleterious pro-
ducts which throw upon the liver and kidneys an unnecessary
amount of labor that overtaxes them and lays them liable to
attacks of disease. Many of the ailments so prevalent to-day,
as rheumatism, gout, gastro-intestinal disturbances, indiges-
tion and liver troubles, have been found to be closely asso-
ciated with the habitual overeating of proteid foods.
There is wisdom in a diet that shall provide an abundance
of carbohydrates and fats, proteid being added only in suffi-
cient amounts to meet the needs of the body for nitrogen
and for the development of fresh muscle fibers, etc. Care-
ful experiments have demonstrated that the body is best sus-
Food Values
( Nitrogenous PROTEID Tissue-forming Substances
Organic j Kl . (CARBOHYDRATES) ... . p. v
(Non-nitrogenous j FATS energy
Inorganic Salts - - Mineral Matters, Water
Foods, Their Uses in the Body 13
tained in health, and strength and endurance promoted, by a
diet which contains a proportion of one ounce of proteid
matter to from ten to twelve ounces of carbohydrates and
fats.
A study of the composition of the various foods will enable
us to see the wise provision made for man in the diet
appointed for him in the beginning. Man in adding to his
diet flesh meats with their exceedingly high per cent of pro-
teid, besides other objectionable features connected with its
use, finds himself grappling with a problem whose only solu-
tion is to be found in a study of cause and effect.
In the diet appointed in the beginning, man is guarded in
this respect; as in nature, we find the various food elements
better balanced to meet the needs of the body. The numer-
ous exhaustive works of to-day, written on the subject of
diet and the needs of the body, are designed to fill a long
felt want. They are the response of thinking men to a
world's great need. To meet this great need, God has sent
us a message of health reform which comprehends man's
complete restoration, physically and spiritually. A quotation
from Ministry of Healing, gives a key to the divinely
appointed plan: "In His written Word and in the great
book of nature, He has revealed the principles of life. It is
our work to obtain a knowledge of these principles, and by
obedience to cooperate with Him in restoring health to the
body as well as to the soul." p. 115
The accompanying diagram, (Fig. L) will help to bring
before our minds the Bible picture of our original home, and
of God's tender care over His erring children in giving them
light and hope through all the different phases of their rebell-
ion and apostasy; and it shows that He is actually leading
them back step by step to Eden restored. He who created
man and Who understands his needs, appointed Adam his
food, as it is written, "Behold, I have given you every herb
yielding seed, and every tree, in which is the fruit of a tree
yielding seed; to you it shall be for food." Gen. 1:29. A.
Foods, Their Uses in the Body 15
R. V. After the fall, when the ground was cursed for man's
sake, the herb of the field was added to his diet.
Then we are brought down to the time of the flood, when
all vegitation was destroyed by water, God permitted man to
eat flesh. Next we find the people of God down in the land
of Egypt where they were in heavy bondage, after which the
Lord brought them out with a strong hand and by an out-
stretched arm to make them the depositaries of His holy law,
and through them it was designed that all the world should
come to a knowledge of the true God. Their health was
jealously guarded, and they were given a fleshless diet.
God desired to make them His peculiar treasure above all
people; but they cried for flesh, so He permitted them to eat
clean flesh.
Then we come down to the end of the Jewish dispensation,
at the time when the gospel was preached to the Gentiles,
saying, "Ye are the temple of God." "There shall in no
wise enter into it anything unclean."
In ancient time, a distinction between things clean and
things unclean was made in all matters of diet. This was no
arbitrary distinction, for the things prohibited were unwhole-
some, and the fact that they were pronounced unclean taught
the lesson that the use of injurious foods is defiling.
To the chosen people of God, the laws relating to both
physical and spiritual well being were made plain, and on
condition of obedience He assured them: "The Lord will
take away from thee all sickness." Deut. 7. 15 "And ye
shall serve the Lord your God, and He shall bless thy bread
and thy water; and I will take sickness away from the midst
of thee." -Ex. 23:25. These promises are for us to-day.
The same principle which directed in giving these sanitary
laws and regulations in times of old, and which has been the
foundation in every true reform to the present time, is no
less powerful to-day, and is summed up in these words:
"Whether therefore ye eat, or drink, or whatsoever ye do,
16 Foods, Their Uses in the Body
do all to the glory of God." -1 Cor. 10: 31. This principle, if
heeded, will guide in all matters of diet and hygiene, as in
every act of life. It will preserve us from intemperance in
all its varied forms. "Every practice which destroys the
physical, mental or spiritual energies, is sin. The laws of
nature, as truly as the precepts of the decalogue, are divine;
and only in obedience to them can health be recovered and
preserved."
There is great need to-day of that education that not
merely teaches right methods in the treatment of the sick,
but which encourages right habits of living, and spreads a
knowledge of right principles. The desire of God for every
human being is expressed in these words: "Beloved, I wish
above all things that thou mayest prosper and be in health,
even as thy soul prospereth. " 3 John 2. Every "Thou shalt
not," whether in physical or moral law, implies a promise.
If we obey it, blessing will attend our steps, and we will
know the meaning of the promise of God to His people which
says, "I am the Lord that healeth thee." Ex. 15:26.
Food Economy
"Economy is not saving, but wisely spending." Ruskin
When we have ascertained that a food is rich in nutritive
constituents, and that it is of a nature to be easily digested in
the stomach, we have still to find whether the nutriment it
yields is obtained at a reasonable cost. When one realizes
that the market price of a food is no indication of its real
money value, the practical importance of such a test is more
convincingly felt, because in the market one usually pays for
flavor and rarity, not for nutritive qualities. To the work-
ing classes, who spend on an average fifty per cent of their
wages for food supply, such knowledge is of special value.
By a study of the chemical analysis of various foods bought
for a particular sum, this test may be applied without diffi-
culty. See Fig. 2.
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