The Boston cooking-school cook book

Martha 554 Jelly Bag and other necessary utensils for jelly making 555 Marmalades, Jams, and Jellies 555 Utensils necessary for canning 576 Canned Fruits 576 Red Peppers being prepared for canning 577 Pickles ready for serving and Crock for keeping Pickles 577 Table laid for Breakfast 592 Luncheon Table laid for Fish Course 593 Table laid for Formal Luncheon 596 Centrepiece for Luncheon or Dinner Table 597 Centrepiece for Thanksgiving Dinner Table 597 Christmas Dinner Table 600 Table laid for Reception 601 THE BOSTON COOKING-SCHOOL COOK BOOK CHAPTER I FOOD Food is anything which nourishes the body. From fifteen to twenty elements enter into the composition of the body, of which the following thirteen are considered: oxygen, 62½%; carbon, 21½%; hydrogen, 10%; nitrogen, 3%; calcium, phosphorus, potassium, sulphur, chlorine, sodium, magnesium, iron, and fluorine the remaining 3%. Food is necessary for growth, repair, and energy; therefore the elements composing the body must be found in the food. The thirteen elements named are formed into chemical compounds by the vegetable and animal kingdoms to support the highest order of being, man. All food must undergo chemical change after being taken into the body, before it can be utilized by the body; this is the office of the digestive system. Food is classified as follows:— 1. Proteid (nitrogenous or albuminous) I. ORGANIC 2. Carbohydrates (sugar and starch) 3. Fats and oils II. INORGANIC 1. Mineral matter 2. Water The chief office of proteids is to build and repair tissues. They furnish energy, but at greater cost than carbohydrates, fats, and oils. They contain nitrogen, carbon, oxygen, hydrogen, and sulphur or phosphorus, and include all forms of animal foods (excepting fats and glycogen) and some vegetable foods. Examples: milk, cheese, eggs, meat, fish, cereals, peas, beans, and lentils. The principal constituent of proteid food is albumen. Albumen as found in food takes different names, but has the same chemical composition; as, _albumen_ in eggs, _fibrin_ in meat, _casein_ in milk and cheese, _vegetable casein_ or _legumen_ in peas, beans, and lentils; and _gluten_ in wheat. To this same class belongs gelatin. The chief