ARYICLES OF DIET

————$—$<—$—$— | *

Beer or Porter.....seseeeeees a Beef, round, rather lean........

Beef, sirloin, rather fat. ....... Mutton, fat ......ee eee eee eee Pork, bacon, very fat........++. Poultry csecceeeerss cess seeeeees Haddock ceccccescecerceevecces Mackerel ........eseeeeereeeeee

OySters veces reece rere ee eres tees

Hens’ Eggs..cccseeseseeeereees

Cows? Milk. .ccecss se rsreeenves Buttermilk ..... 0. cece eee eee eee Cheese, whole milk ......++++ es skimmed ......+.eeeee PRUtOl vi cdvcccr eters teense Oleomargarine ...eeeeeeereeeees Sugar ....sseeees Vibe peLev eee Wheat yen TNO Veececeneness Flour Medium... ....e. eee Coarse, whole wheat..

Wheat Bread, average .... Black Bread, rye, German,..... If) PCPS eae aa PHO ea LA) Whol llG wy q pean emt ete oe ernie

Corn, maize, meal...........05. RIGS acess condones ce wee

POTATOES vi cin cee beseenveecnens

TUrnipS cessceeecseeeersererens BeansS.cccceccsccceeeveeeerevens Apples cicccece rece er eee ere enes | PEACHES. ..ccvcsecsrcevevevvonce

Te E rf a5 0 =H i) ‘ ae & 8 3 Rg ve bo ewes | 28 &8 34 @ 8 Gir e's ou 29 Ow 0 & E bn 35 HO e a a Grains. |Percentage.| H. M. 2s. ee ta beee R 3 are. 2500 33% } 4 Well done. 2650 40 3 50 2} a 2700 42 3 Roasted, 4200 fo) 4 Fried. 360 26 2 30 | Roasted. 513 1844 2 Baked. 470 28% I 30 Broiled. , ; i 2 30 | Raw. sad 3 3 30 SN iit 4 1 30 | Whipped. 460 23 ; 3 Boilec ° 456 13 2 15 | Fresh, 540 14 3 30 2550 69 4 2346 57 3 30 4700 ol 4 4560 QO | we aes 1541 O7% | teense ae (85% ee Wank 8s aay ‘ ‘ 85 eens 3 Stale, 1990 67 { 4 Fresh. EOL 56 3 2240 85 4 i 4200 85 2 30 | Porridge. 3300 8514 3 18 | Bread. 320 87% I 15 sd oe 2 30 | Baked. a60 24% { 3 . Boiled. 238 9 3 Wy 4600 90 3 30 | Baked. rer eae 1 30 | Stewed. reir ‘ evans 1 30 u . . eoeeve 1 30 | Raw.

It is obvious from the above

table that bread, cornmeal, oatmeal, potatoes,

beans and milk are the cheaper foods—that is, you get the greatest nutritive value

for the money, Compare the price of a quart of milk with a quart of oysters, the

nutrition ia equal, viz., 13 per cent., but the one is above one-eighth the price H

of the other, t

e milk being more easily digested,

Again compare the nutritive value of bacon and beans, which are both

sth that of bacon, and both

er cent., but the price of beans is about one-tenth ’ }

furnishing a large amount of he

at are better winter than summer foods, but

persons interested will take pleasure and derive profit in making further com-

parisons for themselves,

1 clei A i ROSAS DINE RE NONE LTS NES TET NE

Nov of all covere lence | to the we ha have a the us SOUP ; comme mankii in the. elabor: such a nourisl

It hi vaguen Books, and pa lowing

Ten One sugar i

energy ving as ‘ing the udes all

potatoes, ive value ‘sters, the the price

are both and both nods, but ther com-

a2 eNO C GRC LUN LRT aR

sik lila ila! htc

diva Rae | Ren NS.

THE BREADMAKER’S

COOKING LESSONS

Now that we have set about collecting the experience of all the hundreds of writers, experimenters and dis- coverers, prize-winners and others noted for the excel- lence of their cookery, now that we have come really to the great work which we have set for ourselves, we have discovered that to do so effectually we must have a plan. Well, here it is:—We shall depart f:om the usual routine of such books as commence with soup and finish with pessertT, and instead, we shall commence with bread as the most important food of mankind, after which will follow as nearly as possible, in the order of their importance, the several dishes and elaborated foods clear down to the trivial, if there is such a thing in the art of cooking food, to properly nourish and sustain the human body.

It has always seemed to us that there was too much vagueness about the description of quantities in Recipe Books, and so to put ourselves right with the careful and particular student of the art, we append the fol- lowing :—

WEIGHTS AND MEASURES,

Ten eggs are equal to one pound.

One pound of brown, white, crushed, or broken loaf sugar is equal to one quart.

One pound of soft butter is equal to one quart.

10 THE BREADMAKER S COOKING LESSONS.

One pound of Indian corn meal or of wheat flour is one quart, lacking only two ounces. One teaspoonful is equal to a dram, of which eight make one ounce.

Two teaspoonfuls equal a dessertspoonful.

Two dessertspoonfuls equal a tablespoonful.

Four large tablespoonfuls equal a half-gill or wine- glassful.

Sixteen tablespoonfuls is a half-pint—thirty-two is one pint.

A common tumbler or goblet holds half a pint, an ordinary teacup holds the same, and four teacups hold one quart.

LESSONS IN BREADMAKING,

No matter what a woman's accomplishments may be, she has still something worthy to be added to her list, sf she does not know how to make a good loaf of bread.

With the choicest and best of all else, and poor yeast, good sweet, nutty bread is impossible.

Without good flour it is impossible to make good bread. ’ Care must therefore be taken in purchasing, and if you do not know the tests, deal with some one who does know them and on whom you can rely.

if you are but just starting to make your own bread, select the best brand recommended, buying only a small

slightest odour of mustiness proclaims it unfit for use.

In we grows doug! being qualit Go some spong free | place from sible to be wate! the s even is slo thing enou

Time econ the - spon ther

ir is nful

ay be, r list, oread. yeast,

good asing, ne one

hat it hand. nd the or use,

LESSONS IN BREADMAKING, ll

In wet weather harvests much of the wheat sprouts and grows. Flour made of such wheat will scarcely form a dough, but when wet has a slimy, pasty feel, instead of being smooth, firm and elastic. Purchase only the best quality of flour, for it is the truest economy.

Good bread is not the result of chance or luck, as some people call it. Lightness, or that even porous, spongy condition is produced by carbonic acid gas, set free by fermentation. Now, fermentation cannot take place except there is a certain heat or temperature— from 70° to 80° is the proper thing. It is just as impos- sible for fermentation to occur in a low temperature or to be vapid below 70° as it is for a fish to live out of water. If after setting your yeast, as hereafter described, the setting not being so situated as to be kept at an even warm temperature, you need not be surprised if it is slow or unsatisfactory. A setting of bread is some- thing like a young infant—it must be kept warm. But enough has been said, the laws of nature know nothing of forgiveness, so the punishment for carelessness or neglect is that you will be sure to have dark, sour bread.

Remember the following are essential to success :-— Time, good material, proper temperature, and care. To economize time we recommend the practice of setting the yeast for a batch of bread at night, so that the sponge is ready for the secondary stage of the work in the morning.

We quote from the very careful and elaborate direc- tions given by the manufacturers of the Breadmaker’s Hop Yeast, and add a few of the recipes by ladies who took first prizes at exhibitions and fairs in the year 1887, published by them.

The brea:t which we strongly recommend for those who shall ;,ct their bread “ by the sweat of their brow,” is that made from unbolted flour, or whole meal. It is

12 THE BREADMAKER’S COOKING LESSONS.

only the effeminate and delicate that should partake of fine flour. The mass of bread is increased one-fifth, and the price lowered.

Liebig says, ‘‘ The separation of the bran from the flour by bolting is a matter of luxury, and injurious rather than beneficial as regards the nutritive power of the bread.”

It is only in more modern times the sifted flour has been known and used, and has been followed by the poor, to imitate the luxury of the wealthy, at the expense of their health. Certain it is, that where whole meal is used as bread, the population have better digestive organs than where it is not.