Page:Peterson's Magazine 1867 a.pdf/159

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HEALTH

DEPARTMENT.

OUR NEW COOK- BOOK.

Madonna Mary. By Mrs. Oliphant. 1 vol., 8 vo. Neweggs. Eggs contain albumen, and in the yolk a large York: Harper & Brothers.-This, the last of Mrs. Oliphant's quantity of fat. They are highly nutricious and easily novels, is not quite so good as some others by her. Still it digested ; and common experience is correct in placing them in the front rank as articles for the morning meal. is very readable; much above average fiction. Skirmishing. By the author of " Who Breaks, Pays." Finally, unless warned by the system to the contrary, take 1 rol., 12 mo. New York: Leypoldt & Co.-A new edition in the morning tea or coffee. These are stimulants which of a very pleasant novel, which we noticed favorably when have all the beneficial effects belonging to articles of this class, with no unpleasaut reaction, As has been demonit first came out. strated again and again, by actual experiment, tea and coffee retard the waste ofthe tissues of the body. The next question is, " When to eat?" We have spoken IIE ALTII DEPARTMENT. ofthe breakfast. Men of active habits may eat three hearty HOW TO EAT AND WHEN.-A physician once said to us, meals daily, breakfast, dinner, and supper. But women, if "More Americans die of eating too much than too little. they eat three meals at all, should eat sparingly at supper. Indigestion is the disease of the country, and indigestion { Men of sedentary habits, especially in cities, need only two comes of overeating." The remark reminds us that a few meals ; say, a good breakfast and a late dinner. A cup of hints on eating may be welcome to the subscribers of tea in the evening will be necessary, afterward, to many ; "Peterson." but others will be better without it. Never go so long beThe first question to ask is, " What shall we eat?" Now tween meals, however, as to feel faint for want of food, as it is well known to physiologists that the system impera- some do who dine late. In this case take a light lunch. tively demands nitrogenized or albuminized substances, Never eat to repletion. It is better to eat oftener, and such as the gluten of vegetables, albumen, and lean meat; take less at a time. After a full meal, rest for awhile, if non-nitrogenized substances, such as starch, sugar, and fat; you can. Nothing is a more frequent cause of dyspepsia and inorganic saline matters, such as common salt, phos- than the practice of resuming work immediately after a phates, etc. Though the digestive system of man is inter- heavy dinner. mediate between that of the herbivora and the carnivora, it resembles the latter more than the former. Nevertheless, OUR NEW COOK - BOOK. a mixed diet is most favorable to healthy nutrition, and all recognize the necessity of considerable variety in such diet. Every receipt in this Cook-Book has been tested by a Moreover, starchy substances make a man fat, but albu- practical housekeeper. SOUPS. minized substances make him strong. We believe that meat should be taken at the morning! Soups and Bonilli.-Eight pounds of beef, ten carrots, meal. It may not be digested so quickly as some starchy eight turnips, eight onions, (all sliced ,) six cloves, one teasubstances; but, as a rule, it is digested easily, and it cer- spoonful of whole black pepper, some allspice, and two tainly satisfies the system, and carries us farther, in our quarts of cold water. Stew the whole together very gently work, than vegetables alone. In this particular, the habits for five hours. If you wish for rice or vermicelli, take a of American life are better than those of England, where large breakfastcup full of either, and swell it in half a pint meat is not generally taken at breakfast. But at this time of the liquor, in a small saucepan, which will take from an meat should be taken in a palatable and easily digestible hour to an hour and a half. Then take out the meat and form ; stewed, with the nutriment juices saved in the strain the soup, to which add the rice, etc., and boil for a sauces, and the aromatic principles developed by the heat ; quarter of an hour, gently shaking it to prevent burning. or, better than all, broiled, for here the juices are retained Add a good dessertspoonful of tomato catchup, or a whole in the tissues, and the flavor is developed by the hardening tomato quartered, with a pinch of Cayenne pepper. The and caramelization, as it were, ofthe exterior. Above all, meat serve up hot, with the vegetables as garnish. Slice avoid the abomination of frying fresh meat, not alone as a a small quantity of bread, very thin, into the tureen, and matter of taste, but as a violation of scientific laws. A pour the soup boiling hot upon it. fresh animal tissue, which has soaked up a mass of seething Another Plain Soup.-Get what is called a good beef-soup fat, is not in a proper condition to be taken into the system. bone, boil two hours, leaving about two quarts of broth ; Salted articles, which are generally so hardened that they break two eggs into some flour, and knead it very stiff; will not readily absorb the fat, as fish, and articles which roll out in three sheets to the thickness of wrapping-paper; are exposed for but a short time to the very high tempera- spread them on a table to dry for half an hour; then place ture to which all fried articles are subjected, may be cooked them on one another, and roll them up as you would jelly" in this way--but never good fresh meat. cake; with a sharp knife cut very fine strips from the end, Meat should by no means constitute the largest part of not wider than the thickness ofa case-knife ; shake them up a physiological breakfast. As this is very often the staple to separate them ; drop them into your broth, stirring your of the dinner, it is desirable to eat a considerable quantity soup all the while. Boil ten minutes ; season with pepper, of starchy and fatty matters in the morning. Bread, in its salt, celery, or a little parsley. Great care should be taken various forms, butter, and the inevitable potato, are im- to lay aside all bones from roast and boiled meat, poultry, portant aids to proper nutrition. The breads should be and game ; and all the odd piecos cut off from joints, spare thoroughly baked and light, for in this form the starch is pieces of vegetables, and even of bread, as all these will most easily acted upon by the digestive fluids, which do not form useful additions to the stock-pot, and greatly promote readily change raw starch into sugar, the form it must the making economical soups for family use. DESSERTS. take before it can be absorbed, and the light, porous character of good bread allows it to be easily infiltrated with Marmalade Pudding.-Take about half a teacupful of the saliva and the other juices. Bread, likewise, furnishes milk, one tablespoonful of fine flour, and about two ounces gluten, and is, ofitself, capable of supporting life when too of white sugar; put it on the fire, and stir till it boils; then much of this nitrogenized substance has been removed in add the yolks of four eggs, and one small pot of marmalade, making the fancy grades of flour. For the same reason the reserving most of the chips to line the mould ; mix all well together, then beat up the whites of five eggs, and stir starch in the potato should be thoroughly cooked. A considerable variety is demanded, not only by the taste, them lightly in. Butter a mould, and line it completely but actually by the nutrition. We may use all the differ- with orange chips ; put in the pudding, and steam it for ent meats, fresh and salt; poultry, fish of various kinds, and half an hour with fire under and over