FOODS. 157 



good mode of cooking. This coagulates the albuminous 

 substance on the outside, keeps in the nutritious juices, 

 and prevents soaking with the fat. Often the food to be 

 thus cooked is first coated with white of egg, which is 

 very quickly coagulated, and helps form a protecting out- 

 side crust. 



READING. Practical Sanitary and Economic Cooking, 

 Abel (Public Health Association); The Science of Nutri- 

 tion and the Art of Cooking, Atkinson; Chemistry of 

 Cookery, Williams ; Chemistry of Foods and Nutrition, 

 Atwater (Century Magazine, 1887-88; also Department 

 of Agriculture); Eating for Strength, Holbrook; Foods, 

 Smith ; Philosophy of Eating, Bellows ; Handbook of In- 

 valid Cooking, Boland. 



Summary. i . Food builds tissue and maintains energy. 



2. The simpler constituents of foods are called foodstuffs. 



3. The foodstuffs are water, salts, proteids, carbohydrates, and fats. 



4. Water is essential to life, making two thirds of our weight. 



5. Salts are essential to life. 



6. The chief proteids are lean meat, eggs, cheese, gluten, etc. 



7. The chief carbohydrates are starch and sugar, derived from the 

 grains, vegetables, and fruits. 



8. Fats and oils are obtained from plants and animals. 



9. The chief source of impurity in water is from bacteria, which 

 thrive when decaying animal and vegetable matter are present. 



10. Boiling water may destroy these germs of disease. 



11. Ice water is not a wholesome drink. 



12. A mixed diet is necessary, as no one food contains all the 

 needed material in the right proportions to maintain life well. 



13. Tea and coffee are slightly stimulating, but, if used moderately, 

 ordinarily without any bad reaction. 



14. Cooking is to make food more palatable and digestible. 



