Cooking in the kitchen 101 (part 2)

105 9
Glucose, an artificial sugar resembling grape sugar, is now largely manufactured by subjecting the
starch of corn or potatoes to a chemical process; but it lacks the sweetness of natural sugars, and is by
no means a proper substitute for them. Surely, no one should undertake such important work without a
knowledge of the principles involved.

Water is the usual medium employed for this purpose. As most
commonly used, in the form of free fats, as butter, lard, etc., it is not only difficult of digestion
itself, but often interferes with the digestion of the other food elements which are mixed with it.

Martin took mustard, pepper, and similar condiments with his food, the mucous membrane of his stomach
became intensely red and congested, appearing very much like an inflamed eye. The purposes of food are to
promote growth, to supply force and heat, and to furnish material to repair the waste which is constantly
taking place in the body.

Put one quart of green peas into two cups of boiling water, add a
saltspoon of salt, and cook until tender. If such foods are habitually used, digestion soon becomes slow
and the gastric juice so deficient in quantity that fermentation and putrefactive changes are occasioned,
resulting in serious disturbance of health.

Put one quart can tomatoes on to boil, add six
peppercorns, one-half inch blade of mace and a bit of bay leaf the same size. This is one of the delicacies
of the early spring, its slightly acid flavor making it particularly appetizing.

It is rare to find
a table, some portion of the food upon which is not rendered unwholesome either by improper preparatory
treatment, or by the addition of some deleterious substance. The false appetite aroused by the use of food
that "burns and stings," craves something less insipid than pure cold water to keep up the fever the food
has excited.

A frequent flushing with hot water is important; besides which the pipes should be
disinfected two or three times a week by pouring down a gallon of water holding in solution a pound of good
chloride of lime. All natural foods contain elements which in many respects resemble albumen, and are so
closely allied to it that for convenience they are usually classified under the general name of "albumen. "
the chief of these is gluten, which is found in wheat, rye, and barley.

The first is obtained from
the sugar-cane, the sap of maple trees, and from the beet root. A great variety of foods at one meal exerts
a potent influence in creating a love of eating, and is likewise a constant temptation to overeat.

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