Middle class cookery book / compiled and edited for the Manchester School of Domestic Economy and Cookery.

Date:
1912
Catalogue details

Licence: In copyright

Credit: Middle class cookery book / compiled and edited for the Manchester School of Domestic Economy and Cookery. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    THE MATERIALS OF FOOD Before learning the principles of Cookery, it is import- ant to know something about the composition of the different kinds of food, in order to choose those that are best fitted to keep the body in health and vigour. For this purpose let us consider one or two of our most important foods. Milk is a perfect human food, and infants live on it alone. We find that if milk stands for a short time, the cream or fatty part separates and rises to the top, leav- ing the skim milk below. The cream is the principal part which gives warmth, but it does not repair the used-up materials of the body. The skim milk does this. Skim milk can be separated into curd and whey. Curd is, strictly speaking, the flesh-forming part; whey supplies water, sugar, and mineral substances. Bread is another very important food. If we take a little of the flour of which it is made, tie it in a cloth, and squeeze it in cold water, we shall find that a whitish or cloudy liquor will be formed in the water. The same can be got out of various grains, especially rice; also out of potatoes, arrowroot, tapioca, sago, etc. This whitish appearance is caused by starch, another of the materials which will keep up heat, but will not