1036 SUCCESSFUL FARMING 



the starch more readily accessible to the digestive juices. Cereals to be 

 well cooked should be brought to the boiling temperature and kept there 

 for some time. 



Cooking of Combinations of Foodstuffs. — The baking of breads con- 

 sists in hardening the protein (gluten) and thus enclosing the gas bubbles 

 in cooking the starch and in killing the yeast plants. The baking of cake 

 is essentially the same thing, except that cake contains the protein of egg as 

 well as gluten, and it also contains more fat, but does not contain yeast 

 ordinarily. As the inside of the cake (or bread) never goes above the boiling 

 point of water, there is little danger of decomposing the fat. All foodstuffs 

 carbonize if subjected to dry heat when cooked; this explains the browning 

 of baked foods. In baking doughs, the smaller the mass, the hotter should 

 be the oven; the larger the mass, the lower the oven temperature in order 

 to give time for the heat to penetrate. 



In these days much is said of preventive medicine. The study of the 

 human body is demanding the attention of some of the finest minds of the 

 age. Physicians are seeking to learn and to teach fundamental laws of 

 health. Better than in any past generation may the woman of today 

 understand her own body and that of her child. Better than ever before 

 may she know how best to care for and to feed each member of the family. 

 When she fully appreciates that only food well chosen, well cared for and 

 properly prepared should be presented to the wonderful human laboratory 

 to be made over into body substance, then will the physician find his most 

 efficient co-worker in woman, the mother of the race. 



(The woman who wishes to know the subject of foods should write 

 to the Department of Agriculture, Washington, D. C, for a list of bulletins 

 published on food and nutrition. She should get some of these, especially 

 the Farmers' Bulletins. After these have been studied, she should send for 

 others, and so gradually build up her own food library.) 



REFERENCES 



"Principles of Human Nutrition." Jordan. 



"Things Mother Used to Make." Gurney. 



"Household Bacteriology." Buchanan. 



"Foods and Household Management." Cooley. 



"Food for the Invalid and Convalescent." Gibbs. 



New Jersey Home Economics Bulletin 2. "Milk and Eggs." 



South Carolina Circular 27 (Expt. Station). " Home Canning of Fruits and Vegetables." 



Canadian Dept. of Agrculture Bulletin 221. "Food Value of Milk and Its Products." 



Farmers' Bulletins, U. S. Dept, of Agriculture: 



332. "Nuts and Their Uses as Food." 



359. "Canning Vegetables in the Home." 



363. "Use of Milk as Food." 



375. "Care of Food in the Home." 



389. "Bread and Bread Making." 



391. "Economical Use of Meat in the Home." 



526. "Mutton and Its Value in the Diet." 



535. "Sugar and Its Value as Food." 



559. "Uses of Corn, Kaffir and Cowpeas in the Home." 



565. "Corn Meal as a Food: Ways of Using It." 



