Practical sanitary and economic cooking adapted to persons of moderate and small means
This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from ... Show synopsis This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1889 Excerpt: ...Sim mer a few minutes. OABBOHYDKATE-CONTAINING FOODS AND THEIR PREPARATION. We are now to furnish for the body the third great food principle, the carbohydrates. These we mean when we speak of the starches and sugars, and with unimportant exceptions, they are furnished by the vegetable world only. As we have seen, that troublesome body, cellulose, plays here a large.role. It is the skeleton, so to gpeak, of plants, built by them out of sugar and starch; the chemist finds no difficulty in his laboratory in turning it back into dextrin and sugar, and our stomachs too can digest a large part of the cellulose of very young and tender plants, --from 47$ to 62$ it has been found, of young lettuce, celery, cabbage and carrots, --but in older plants, the cellulose proper becomes all intergrown and encrusted with substances of a woody and mineral nature, from which even the chemist separates it with the greatest difficulty, while our digestive juices are entirely unequal to the task. Therefore it is that the whole art of the cook is needed in treating this substance; she must soften it, she must break it up, and in many cases separate it as completely as possible from the sugars, starches and proteids which it hinders us from appropriating to our use. In some cases, as in oatmeal and graham flour, we leave the cellulose because of its mechanical action on the bowels. To be sure, this is a wasteful process, for the cellulose carries with it when it leaves the body considerable undigested food, but better this waste than to give the muscles of our intestines so little work to do that they become unable to digest any but fine, condensed foods. As a rule, however, we must think of cellulose not as a food at all, but as a tough, foreign body which we must reckon with befor.