The Easiest Way in Housekeeping and Cooking

ing to food, whether animal or vegetable, the same fact holds good. It forms the larger part of all

cheese, fish, meat, the cereals, leguminous vegetable

and vegetables, and is f

aliva changes into glucose or grape-sug

portion of nitrogen, are made up of fibrine, albumen, caseine, gelatine, and g

nesia. Common salt is largely made up of soda, but is found with potash in many vegetables. This last element is also in meat,

fficiently well. For a healthy body both are necessary, but climate and constitution will always make a difference in the amounts required. Thus, in a keen and long-continued winter, the most condensed forms of carbonaceous foods will be needed; while in su

tful place there. There should be only enough fat to round over the muscle, but never hide its play. The table given is the one in use in the food-gallery of the South Kensington Museum, and includes not only the nutritive value, but the cost also, of each article; taking beef as the standard with which other animal foods are to be comp

t is found in the varied amounts me

BL

t a

lean beef (hal

of dried le

s of pease o

es of cocoa

unces of t

nces of oa

ne ounce of whe

one ounce of

two ounces of

three ounces o

five ounces In

teen ounces of buc

of wheaten

d six ounces

three ounces o

three ounces o

fifteen ounces

seven ounces of

nd ten ounces of

use them, in very small quantities, is in the warmth and comfort they give. Also, these weights (except the bread) are of uncooked food. Eight ounces of meat would, if boiled or roasted, dwindle to five or six, while the ten ounces of lentils or beans would swell to twice the capacity of any ordinary stomach. So, ten pounds of potatoes are required t

perfect meal must include as many of these elements as will make it

ds, is curious and interesting. The Esquimaux or Greenlander finds his most desirable meal in a lump of raw blubber, the most condensed form of carbonaceous food being required to preserve lif

l, as you may judge, for heat-producers, but rather for flesh-formers; and starch and sugar both fulfill this end, the rice being chiefly starch, which turns into sugar under the acti

d with bits of fish or meat, as in the Turkish pilau

k, and his occasional pilau of mutton, give him the various elements which seem sufficient to make him the model of endurance, blitheness, and muscular power. So the Turkish bu

is made into a dish called polenta, something like our mush, are also used, but macaroni is found at every table, noble or peasant's.

of the dishes in torrid climates, and there is a good and sufficient reason for this apparent mistake. Intense and long-continued heat weakens the action of the liver, and thus lessens the s

hich can hardly be surpassed in its power of making the most of every constituent offered. In Germany soups are a national dish also; but their extreme fondness for pork, especially raw ham and sausage, is the source of many diseases. Sweden, Norway, Russia,-all the far northern countries,-tend more and mor

we must eat the food containing the same constituents; and these we find in meat,

meet these needs, demands a knowledge to which most of us have been indifferent. If there is excess or lack of any necessary element, that excess or lack means disease, and for such disease we are wholly responsible. Food is not the only and the universal elixir of life; for weak or poor blood is often an inheritance, and comes to one tainted by family diseases, or by defects in air or climate in general. But, even when outward

such food for different periods in that life, allowing only such digression as will show the effects of an opposite course of trea