Publisher's Synopsis
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1901 edition. Excerpt: ... CHAPTER XIII. COOKING OF FOODS. To give any comprehensive information of value in reference to cooking would require a book in itself. But, I would like to call attention to the usual inclination to cook every article of food until a large portion of its nourishing, life-giving qualities are actually deorganized and destroyed. Now, no deorganized element can be used as a food. All foods for men and animals must come from either animal or vegetable life. For instance, a grain of wheat furnishes all the elements necessary to feed the body. A chemist may mix the exact chemical elements, in the same proportion, contained in this grain of wheat, but his mixture would be valueless as food. Excessive cooking, also, so softens the food that it is swallowed without mastication, and the injurious effects of such a practice has been described at length in a previous chapter. A food should be cooked only so long as is necessary to bring out its richest flavor. It should never be allowed to assume the consistency of mush. Foods of this character are of little value to nourish the body, as they are hurriedly bolted, and but a small proportion is ever taken up by the absorbent glands as it passes through the alimentary canal. I am aware that almost every one desires his food so tender that it will "melt in his mouth," but, unfortunately for those who always insist on eating such mushy foods, teeth were made to use, and not only does the retainment of teeth depend upon the amount of service they get, but the general health depends almost to an equal extent, upon their use. Bad teeth--bad health. They are nearly always companions. Use your teeth properly and you preserve not only the teeth, but the body as well. There is but little, if any, danger in...
