Foods and Cooking. 153 



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. 



Summary. i . Food is to build tissue or produce energy. 



2. Foodstuffs are the simpler materials in foods. 



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



4. The proteids are albumen, casein, gluten, legumin, fibrin, myosin, 

 gelatin. 



5. They are found in meat, egg, milk, peas, beans, and a little in 

 grains. 



6. The carbohydrates include starch and sugar. 



7. Starch is obtained from potatoes and the grains. 



8. The most important grains are wheat, oats, corn, rice, rye. and 

 barley. 



9. Wheat is considered the best grain, though more nourishment 

 can be obtained from corn meal, for a given amount of money, than 

 from any other food. 



10. Vegetables contain some starch, but are of value from giving 

 bulk to the food. 



1 1 . Water containing decaying organic matter is dangerous to drink, 

 because it is likely to contain bacteria, which poison us or cause disease. 



12. Boiling water usually kills the bacteria in it. 



13. Drinking ice water is injurious. 



14. We take a mixed diet, as no one food contains all we need. 



15. Tea and coffee are stimulants. Cocoa is a food. 



1 6. Beef tea is stimulating, but less nourishing than commonly 

 supposed. 



17. Cooking is to render food more palatable and digestible. 

 Questions. i. Is the appetite always a safe guide in eating? 



2. Which kind of foodstuff is most expensive? Why? 



3. Why is bread the " staff of life " ? 



4. Make a list of the common foods, naming the foodstuffs in them. 



5. How do flour and potatoes compare in cheapness. 



6. Why are foreigners prejudiced against corn? 



7. Why is broiling better than frying? 



8. Why do Englishmen in India suffer from "liver complaint"? 



