Food And Cookery, Their Relation To Health | by H. S. Anderson
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.
| Title | Food And Cookery, Their Relation To Health |
| Author | H. S. Anderson |
| Publisher | Loma Linda |
| Year | 1911 |
| Copyright | 1911, Loma Linda |
| Amazon | Food Cookery, Their Relation To Health |
A Handbook for Teachers and Pupils for Use in Cooking Classes and Demonstrations.
By H. S. Anderson, Instructor in cooking in the Training School for Nurses Loma Linda, California.
Preface- His position as experimental 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 presenting this ...
- 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 intel...
- 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 hav...
- Food Economy. Continued
- Suggestive Course Of Lessons Lesson 1 Corn Bread, Baked Lima Bean Puree, Wholewheat Sticks, Strawberry Whip. Lesson 2 Juleinne Soup, Corn Nut Pie, Germea Sticks, Sago Fruit Mold. Lesson...
- Preparation Of Foods
- The manner of preparing our food has much to do with our usefulness in this life, and with the building of our characters. The health of the family may be safeguarded by a careful, well-ordered diet, ...
- Essentials To Success In Preparation Of Foods
- The pre-requisite to success in this work is similar to that in any other kind of work, viz., Plan, then work out your plan. Take the preparation of the first recipe given for whole wheat puffs, for...
- How To Make Bread
- Bread is the most important article of diet, and deserves more attention than it receives. Considering the convenien-cies which exist everywhere, and the widespread knowledge of breadmaking, it seems ...
- How To Make Unfermented Batter Breads
- Wholewheat Puffs While it has been quite customary in making this bread to allow one egg to each dozen puffs, with the addition of a little cream to the milk, it will be found that by using an aver...
- How To Make Corn Bread
- The best cornmeal is that made from the Eastern corn, well matured, and not ground too fine. If otherwise, it has a tendency to be sticky when made into bread, and will not give good satisfaction. ...
- Unfermented Dough Breads
- The earliest forms of bread were unleavened breads. This term has been applied to hard breads, such as the pass-over cakes of the Israelites, and other breads in the form of thin cakes, sticks, et...
- How To Make Fruit Crisps
- 1 3/4 cups pastry flour, 3 tablespoons sugar, 1/2 teaspoon salt, 2 1/2 tablespoons oil, 1/3 cup water, cup ground sultana raisins or figs. Sift the flour and salt into mixing bowl; add the o...
- How To Make Fermented Breads
- Weight for weight, bread must be considered one of the most nutritious of foods. The fact that more than three-fifths of it consists of solid nutriment and less than two-fifths water, gives it a speci...
- How To Make Fermented Breads. Continued
- Wholewheat Bread 3 1/2 cups white bread flour, 2 cups wholewheat flour, 1 pint water, 1/2 ounce yeast, 1 tablespoon sugar, 1 tablespoon oil, 1 tablespoon salt. Mix the dough the same as for whit...
- How To Make White Bread
- 6 cups best bread flour, 1 pint water, 1/2 ounce compressed yeast, 1 tablespoon sugar, 1 tablespoon oil, 1 tablespoon salt. Sift the flour into a mixing bowl and make it hollow in the middle; disso...
- How To Make Fruit Bread, Rolls, Buns, Etc
- 5 cups of bread flour, If cups water, 1/2 ounce yeast, 1/3 cup sugar, 1/2 cup oil, 1 tablespoon salt, 2 cups sultana raisins, 2 eggs. The eggs may be omitted if desired. Sift the flour, salt, and s...
- How To Make Graham Buns
- 3 cups bread flour, 1 1/2 cups graham flour, If cups water, 1/2 ounce yeast, 1/4 cup oil, 2 teaspoons salt, 1/4 cup sugar. Sift the white flour, salt, and sugar, into a mixing bowl, dissolve the ye...
- How To Make Soups
- Soups are usually divided into two classes:— 1. Broths, or thin soups, to which may be added cooked grains or vegetables cut in various shapes and sizes for garniture, and to give variety and flavo...
- Grains, Nut Foods, Entrees
- In seeking to provide a balanced diet, a few suggestions may be helpful. In the first place, flesh foods contain a very high per cent of proteid matter, with no carbohydrates; thus, in a given quantit...
- How To Cooked Legumes
- The most common representatives of this family which are used as foods are the various kinds of beans and peas, also lentils. Taking the world over, legumes are, next to cereals, the most valuable and...
- How To Cooked Legumes. Part 2
- Lentil And Rice Patties 1 1/2 cups boiled rice, 1 cup lentil puree, 1 egg, 1/4 cup cream, salt and sage to taste. Mix all the ingredients, and divide into portions about the size of a large egg....
- How To Cooked Legumes. Part 3
- Spanish Rice 1/4 cup uncooked rice, 1/2 cup cold water, f cup tomato pulp, 1/4 cup rich cream, 1 tablespoon diced onion, 1 tablespoon diced celery, 1 teaspoon browned flour, 1/4 teaspoon sage, salt...
- How To Cooked Legumes. Part 4
- Macaroni Au Gratin Break the macaroni into one inch lengths and drop into boiling salted water, and let cook until well done. Pour into a colander and let it drain well, after which put it into a g...
- Nut Cero Stew With Dumplings
- 1 1/2 cups raw potato cubes, 1 round tablespoon chopped onion or more, 2 cups cold water, 1 1/2 teaspoons salt, f cup rich cream, 1/3 cup flour, 2 eggs, 1/2 pound nut cero cut into large cubes. Put...
- How To Make Gravies And Sauces
- Brown Sauce No. 1 1/2 cup thick cream, 1 tablespoon onion, 4 tablespoons well browned flour, 1 1/2 cups potato water or bean broth, 2 tablespoons tomato, salt to taste. Cook the cream and onion ...
- How To Cook Vegetables
- Vegetables may be divided into two great classes: — 1. The coarse or fibrous vegetables, comprising the roots, tubers, bulbs, stems, and leaves. 2. The finer vegetables, as tomatoes, squash, cor...
- How To Cook Vegetables. Continued
- Stewed Tomato Pour boiling water over ripe tomatoes and let remain about thirty seconds, then drain, remove the skin and the stem with the hard green part adhering to it, and cut into quarters. Put...
- How To Cook Potatoes
- Roasted Potatoes Choose medium sized potatoes; peel them and lay them in a baking pan, sprinkle with a little salt and dredge with flour; brush them over the top with an oiled brush, and pour on wa...
- How To Make Baked Ear Corn
- Select tender, well filled ears of corn, draw back the husks and remove the silk, wipe with a clean cloth; recover again with the husk and tie a string around the small end to keep the husks from open...
- Salads And Dressings
- Salads, composed chiefly of green tender vegetables or fruits and nuts, and served with a dressing, are valuable as a means of supplying fat; they are also valuable for their acids and mineral salts, ...
- How To Make Fruit Salad
- Lemon Sauce 1/4 cup lemon juice, 1/3 cup pineapple juice, 2 teaspoons corn starch, 1/4 cup sugar. Braid the corn starch smooth in cold water, and when the juice and sugar comes to a boil, stir i...
- How To Make Desserts
- The most wholesome desserts are those furnished us by nature which require no preparation, as fruits, either fresh dried or cooked, and nuts. Fruits and grains combined make nice desserts, and may be ...
- How To Make Desserts. Part 2
- Strawberry Dessert Take a toasted rice biscuit and lay it on a sauce dish, pour a large tablespoon or more of cream over it to soften it slightly, then drop a large spoonful of strawberry whip on t...
- How To Make Desserts. Part 3
- Orange Jelly 1 1/4 cups orange juice, 1/3 cup water, | cup sugar, 1/4 cup lemon juice, 1 cup vegetable jelly. Mix all the cold ingredients, add the vegetable jelly, mix well, pour into molds imm...
- How To Make Desserts. Part 4
- Prune Pie No. 2 Drain the cooked prunes well, rub them through a colander to remove the pits, leaving them as dry as possible, put into a granite pan and set in the oven to dry out partly, when the...
- How To Make Desserts. Part 5
- Layer Cake No. 2 1 1/4 cups pastry flour, 4 tablespoons corn starch, 1 scant cup sugar, 3 tablespoons water, 1 tablespoon vegetable oil, 1/2 teaspoon lemon, 4 eggs separately, vanilla flavor. Me...
- Toasts And Breakfast Dishes
- Toasts are especially nice for breakfast. They are a light food, yet appetizing and nourishing. Strawberry Toast Bring fresh strawberries to boiling point with enough sugar to sweeten, using...
- How To Make Invalid Dietary
- While the greater part of this work has been devoted to the contriving of meals usual in the average household and under ordinary circumstances, yet we must know how to supply the needs of the weak or...
- How To Make Egg Nogg
- Fruit Egg Nogg One egg separately, one-third cup fruit juice. The amount of sugar needed will vary according to. It is a very common error to serve the sick with fresh made toast of bread which ...
- Fruit Ices And Creams
- Fruit ices when eaten at proper times may be used by most people, and in hot weather they are cooling and refreshing. The mixture of large quantities of milk and sugar, used in the manufacture of ice ...
- Canning, Preserving, Etc
- The great secret of canning lies in complete sterilization. All fruits and vegetables, as well as the water we drink and the air we breathe, are teeming with minute forms of life called bacteria or mo...
- Combinations And Menu-Making
- The art of planning and combining is one of no small importance to the housewife or cook. The very best foods may be combined or served in such combinations as to bring distress to the digestive organ...
- Combinations And Menu-Making. Continued
- Suggestive Menu Breakfast Strawberries browned rice cream wholewheat puffs walnut lentils on toast cereal coffee stewed prunes corn flakes honey. Dinner Olives baked potato concord grapes ...
