http://www.schenkopp.com/kitchen/ ja Copyright 2010 Mon, 08 Feb 2010 11:28:37 +0900 http://www.sixapart.com/movabletype/?v=3.34 http://blogs.law.harvard.edu/tech/rss ＦＸ初心者のための町田式ＦＸ－ＦＥＶＥＲシステムパックのレビューや口コミ
ＦＸ初心者のためのスーパーロジックを大公開している、現役証券アナリスト町田絢美のＦＸフィーバーとは

ＦＸ初心者のための町田式ＦＸ－ＦＥＶＥＲシステムパックの効果や口コミ
ＦＸ初心者のためのスーパーロジックを公開！現役証券アナリスト町田絢美のＦＸフィーバー

町田式ＦＸ－ＦＥＶＥＲの評価や評判・効果・口コミ
ＦＸ初心者にオススメのＦＸフィーバーとは？現役証券アナリスト町田絢美がスーパーロジックを大公開しているＦＸフィーバー。

ＦＸ初心者のための町田式ＦＸ－ＦＥＶＥＲの感想やレビュー
わずか5万円の元手から、たった6ヶ月で1000万円を突破させ9ヶ月目には1億円を達成したスーパーロジックとは？

初心者でもできる！ドリームゲートFXのレビューや口コミ
ドリームゲートシリーズの織田氏が送る究極の全自動為替システムのドリームゲートFXをご存知ですか？

初心者でもできる！ドリームゲートFXの評判や口コミ
初心者でもできる！究極の全自動為替システムのドリームゲートFXとは

初心者でもできる！ドリームゲートFXの評価や口コミ
10年間無敗の常識では考えられない前代未聞の最強為替全自動ソフトがついに公開されました。

初心者でもできる！ドリームゲートFXの感想や体験談・レビュー
あらゆる検証サイト、ブログ、著名投資家から圧倒的な支持を得たドリームゲートが遂に世界最大の投資市場であるＦＸに参入しました。

ＦＸ初心者向け！24時間完全自動売買のフォレックスメガドロイドのレビューや口コミ
まだ日本で売られているＦＸ自動売買ソフトを使っているのですか？アメリカ製のＦＸ24時間完全自動売買ソフトのフォレックスメガドロイドがオススメです。

ＦＸ初心者向け！24時間完全自動売買のフォレックスメガドロイドの評判や口コミ
1日平均3トレードで58日で537万円になったFX24時間完全自動売買フォレックスメガドロイド

ＦＸ初心者向け！フォレックスメガドロイドの口コミ
自分のＦＸ投資を世界レベルに広げてみたいと思いませんか？アメリカ製のＦＸ24時間完全自動売買ソフトのフォレックスメガドロイドがオススメです。

ＦＸ初心者向け24時間完全自動売買の感想やレビュー
1日92,600円の利益では満足できませんか？これを実現できるアメリカ製のＦＸ24時間完全自動売買ソフトのフォレックスメガドロイドがオススメです。

]]> http://www.schenkopp.com/kitchen/2010/02/017.html http://www.schenkopp.com/kitchen/2010/02/017.html link Mon, 08 Feb 2010 11:28:37 +0900 意志が弱いほど“やせる”方法｜ダイエット・痩せるのは簡単～そのレビューと口コミ
運動や食事制限をしなくてもやせる、エステやダイエットサプリを一切使わなくても「９日間で６．８キロ痩せるのは簡単」という方法があります。

意志が弱いほど“やせる”方法｜ダイエット・痩せるのは簡単～効果や感想
運動が大嫌いで甘いものが大好きな方でも、エステやダイエットサプリを一切使わなくても「９日間で６．８キロ痩せるのは簡単」という方法があります。

意志が弱いほど“やせる”方法｜ダイエット・痩せるのは簡単～体験談や評価
運動や食事制限をしなく、エステやダイエットサプリを一切使用せずに９日間で６．８キロ痩せた方がいます。その方が行った“ある方法”とは？

意志が弱いほど“やせる”方法｜ダイエット・痩せるのは簡単～その評判と口コミ
辛い運動や食事制限を続けることは難しいでしょう。しかし続けられない三日坊主の人ほど痩せる非常識なダイエット方法があります。それは・・・

バストアップ・豊胸を自然にする方法～レビューや口コミ
あなたのバストを自然に大きくする方法があります。豊胸手術を行なうことなく副作用のない安全な方法でバストアップができるのです。

バストアップ・豊胸を自然にする方法～その効果や口コミ
あなたのバストを自然に大きくする方法があります。それは豊胸手術でもなく、副作用のない安全な方法でバストアップを行なうことができる方法です。

バストアップ・豊胸を自然にする方法～感想や体験談・レビュー
あなたのバストを自然に大きくする方法があります。その方法は元産婦人科薬剤師が女性ホルモンの知識を活かし導き出した豊胸・バストアップ方法なのです。

バストアップ・豊胸を自然にする方法～その評価や評判・効果・口コミ
元産婦人科薬剤師が女性ホルモンの知識を活かし導き出した豊胸・バストアップ方法によって、豊胸手術を行なうことなくバストアップができます。

モデルのキレイ痩せダイエットの方法～レビューや口コミ
モデルのキレイ痩せダイエットの方法があります。あっという間にキュッとスリムなモデ痩せです。

モデルのキレイ痩せダイエットの方法～その効果や口コミ
モデル業界の秘密のキレイ痩せ法とは？あっという間にキュッとスリムなモデ痩せ法が公開されました。

モデルのキレイ痩せダイエットの方法～感想や体験談・レビュー
今まで何をしても痩せられなかった女性が“間違ったダイエット”をやめただけでモデルのようにキレイに痩せていったのです。

モデルのキレイ痩せダイエットの方法～その評価や評判・効果・口コミ
あなたは“痩せるはずがないダイエット”を繰り返していませんか？“間違ったダイエット”をやめただけでモデルのようにキレイに痩せていく方法があります。

]]> http://www.schenkopp.com/kitchen/2010/01/009.html http://www.schenkopp.com/kitchen/2010/01/009.html link Mon, 11 Jan 2010 16:26:17 +0900 不妊症・不妊治療を自宅で改善出来る妊娠成功ガイドブック
最短で１４日、平均１８０日で自然妊娠できる、自宅で出来て体にも経済的にも優しい方法とは？

不妊症周期療法の第一人者譚定長先生が公開している妊娠成功ガイドブック
最短で１４日、平均１８０日で自然妊娠できる、自宅で出来て体にも経済的にも優しい方法が書かれている妊娠成功ガイドブックとは？

不妊症・不妊治療を自宅で改善出来る妊娠成功ガイドブックの効果と口コミ
最短で１４日、平均１８０日で自然妊娠できる、自宅で出来て体にも経済的にも優しい方法が書かれている妊娠成功ガイドブックの効果と口コミ

不妊症・不妊治療を自宅で改善出来る妊娠成功ガイドブックの評価・レビュー
最短で１４日、平均１８０日で自然妊娠できる、自宅で出来て体にも経済的にも優しい方法が書かれている妊娠成功ガイドブックの評価とレビュー

うつを改善する方法～うつ専門の心理カウンセラー下園壮太のノウハウを一挙公開
なかなか「うつ病」から抜けられないあなたへ「うつ病」の悪循環から独力で脱出する新しい考え方のプチ認知療法とは

うつを改善する方法～プチ認知療法の効果とは？
うつを改善する方法であるプチ認知療法の効果は？～うつ専門の心理カウンセラー下園壮太のノウハウを一挙公開

うつを改善する方法～プチ認知療法の口コミ・評価
うつ病の悪循環から独力で脱出する新しい考え方である“プチ認知療法”の口コミ・評価

「うつ病」の悪循環から独力で脱出する新しい考え方～プチ認知療法
うつを改善する方法であるうつ専門の心理カウンセラー下園壮太のノウハウの“プチ認知療法”とは？

お腹ダイエットやウエストダイエットにオリエンタルダイエット
お腹ダイエットやウエストダイエットに効果のあるオリエンタルダイエットは、何をやっても効果がない方にオススメの続かない人ほどやせる革命的救世主ダイエットです。

オリエンタルダイエット～お腹やウエストダイエットの方法
もしあなたが今までにない、何か「新しいダイエット方法」を探しているならオリエンタルダイエットがオススメです。

オリエンタルダイエット～お腹やウエストダイエットの効果・口コミ
お腹ダイエットやウエストダイエットに最適なオリエンタルダイエットの効果や口コミを紹介

オリエンタルダイエット～お腹やウエストダイエットの評価・レビュー
お腹ダイエットやウエストダイエットに最適なオリエンタルダイエットの評価やレビューを紹介

]]> http://www.schenkopp.com/kitchen/2009/12/post_1.html http://www.schenkopp.com/kitchen/2009/12/post_1.html link Wed, 30 Dec 2009 16:04:47 +0900 自分でできるヤハギ式耳鳴り改善法～１日わずか３分で耳鳴りの症状が改善できる
カイロプラクターで鍼灸師の港カイロプラクティック院長である矢作祐介先生が行っている、１日わずか３分！自分でできるヤハギ式耳鳴り改善法について紹介しているサイトです。

ヤハギ式耳鳴り改善法～１日３分、３つのエクササイズで体を矯正
１日わずか３分、３つのエクササイズを行って耳鳴りを改善する“ヤハギ式耳鳴り改善法”を紹介しています。著者の矢作祐介先生は東京都港区でカイロプラクティック院を開院している方です。

自分でできるヤハギ式耳鳴り改善法～その方法と口コミ、レビュー
１日わずか３分、３つのエクササイズを行って耳鳴りを改善する“ヤハギ式耳鳴り改善法”についての口コミやレビューを紹介してます。この方法を公開しているのは、港カイロプラクティック院長である矢作祐介先生です。

自分でできるヤハギ式耳鳴り改善法～その効果と方法、評価
１日わずか３分、３つのエクササイズを自分で行うだけで耳鳴りの悩みから開放される方法の“自分でできるヤハギ式耳鳴り改善法”についての口コミやレビュー、評価を紹介しています。この方法はカイロプラクターで鍼灸師の港カイロプラクティック院長である矢作祐介先生が公開しているものです。

1日たったの13分でみるみるよくなる視力アップ法～自宅トレーニングセット・メールサポート付～
1日たったの13分、自宅にてトレーニングをすることによって子供の視力をアップさせる方法があります。この方法を公開しているのがアイ・トレーニング 視快研・小牧店でアイ・トレーニング公認のインストラクターをしている田中謹也氏です。このサイトでは1日たったの13分でみるみるよくなる視力アップ法を紹介しています。

1日たったの13分でみるみるよくなる視力アップ法～その効果と口コミ
1日たったの13分でみるみるよくなる視力アップ法をご存知ですか？この方法はアイ・トレーニング 視快研・小牧店でアイ・トレーニング公認のインストラクターをしている田中謹也氏が公開しています。自宅で簡単なトレーニングをすることによって子供の視力アップ法を紹介していきます。

1日たったの13分でみるみるよくなる視力アップ法～評価とレビュー
1日たったの13分でみるみるよくなる視力アップ法は、視力が低下してしまった子供に適した視力回復方法です。この方法はアイ・トレーニング 視快研・小牧店でアイ・トレーニング公認のインストラクターをしている田中謹也氏が公開している方法で、視力をアップさせる方法だけでなく、それを維持する方法も公開しています。

1日たったの13分でみるみるよくなる視力アップ法～自宅でトレーニング
1日たったの13分でみるみるよくなる視力アップ法は、アイ・トレーニング 視快研・小牧店でアイ・トレーニング公認のインストラクターをしている田中謹也が公開している子供の視力をアップさせる方法です。この方法は子供だけでなく大人であるトップアスリートも行なっている最新の方法であり注目です。

手汗治療プログラム（SCM）～手術をしないで3ヶ月で手掌多汗症を改善する方法
手術をしないで3ヶ月で手掌多汗症を改善する方である手汗治療プログラム（SCM）をご存知ですか？手掌多汗症でお悩みか方は多いですが、根本的な解決方法は明確となっていません。しかし、手汗治療プログラム（SCM）を実践することによって手掌多汗症が改善された事例が多くあります。当サイトは手汗研究会代表小森正裕氏が公開している手汗治療プログラム（SCM）について紹介しています。

手汗治療プログラム（SCM）の効果と口コミ～3ヶ月で手掌多汗症を改善する方法
手掌多汗症でお悩みの方は多くいますが、病院で相談しても手術やボトックス注射を勧められます。しかし手術等はリスクがあり費用も高額となります。この手掌多汗症が、１日わずか15分、3ヶ月で改善した治療法があります。それは手汗治療プログラム（SCM）といい手汗研究会代表小森正裕氏が公開しています。

手汗治療プログラム（SCM）の評価とレビュー～手術なしで手掌多汗症を改善
重度の手掌多汗症をボトックス注射や手術をしないで、1日わずか15分、3ヶ月で改善した治療法があります。これは手汗研究会代表小森正裕氏が公開している手汗治療プログラム（SCM）で、手掌多汗症の手術をした後に1ヶ月で再発してしまった患者の方も3ヶ月で手汗の悩みを解消した治療法なのです。ここでは手汗治療プログラム（SCM）について紹介していきます。

手術をしないで3ヶ月で手掌多汗症を改善する方法～手汗治療プログラム（SCM）
手汗研究会代表小森正裕氏は32年間、手掌多汗症で悩み続けた方です。その小森正裕氏が自分の経験と多額の費用を掛けて効果的な手汗の治療法として手汗治療プログラム（SCM）を開発しました。この治療法は、手術やボトックス注射を行なわないで、1日わずか15分の治療を3ヶ月行なって重度の手掌多汗症を改善させた実績があるのです。当サイトでは、この手汗治療プログラム（SCM）～手術せず3ヶ月で手掌多汗症を改善する方法～について紹介しています。

]]> http://www.schenkopp.com/kitchen/2009/12/post.html http://www.schenkopp.com/kitchen/2009/12/post.html link Fri, 11 Dec 2009 15:45:40 +0900 It is a mistake to suppose that any room, however small and unpleasantly situated, is "good enough" for a kitchen. This is the room where housekeepers pass a great portion of their time, and it should be one of the brightest and most convenient rooms in the house; for upon the results of no other department depend so greatly the health and comfort of the family as upon those involved in this 'household workshop'.

Every kitchen should have windows on two sides of the room, and the sun should have free entrance through them; the windows should open from the top to allow a complete change of air, for light and fresh air are among the chief essentials to success in all departments of the household. Good drainage should also be provided, and the ventilation of the kitchen ought to be even more carefully attended to than that of a sleeping room. The ventilation of the kitchen should be so ample as to thoroughly remove all gases and odors, which, together with steam from boiling and other cooking processes, generally invade and render to some degree unhealthful every other portion of the house.

It is a mistake to suppose that any room, however small and unpleasantly situated, is "good enough" for a kitchen. This is the room where housekeepers pass a great portion of their time, and it should be one of the brightest and most convenient rooms in the house; for upon the results of no other department depend so greatly the health and comfort of the family as upon those involved in this 'household workshop'.
The elements of beauty should not be lacking in the kitchen. Pictures and fancy articles are inappropriate; but a few pots of easily cultivated flowers on the window ledge or arranged upon brackets about the window in winter, and a window box arranged as a jardiniere, with vines and blooming plants in summer, will greatly brighten the room, and thus serve to lighten the task of those whose daily labor confines them to the precincts of the kitchen.
The kitchen furniture.

It is a mistake to suppose that any room, however small and unpleasantly situated, is "good enough" for a kitchen. This is the room where housekeepers pass a great portion of their time, and it should be one of the brightest and most convenient rooms in the house; for upon the results of no other department depend so greatly the health and comfort of the family as upon those involved in this 'household workshop'.

The furniture for a kitchen should not be cumbersome, and should be so made and dressed as to be easily cleaned. There should be plenty of cupboards, and each for the sake of order, should be devoted to a special purpose. Cupboards with sliding doors are much superior to closets. They should be placed upon casters so as to be easily moved, as they, are thus not only more convenient, but admit of more thorough cleanliness.

Cupboards used for the storage of food should be well ventilated; otherwise, they furnish choice conditions for the development of mold and germs. Movable cupboards may be ventilated by means of openings in the top, and doors covered with very fine wire gauze which will admit the air but keep out flies and dust.

It is desirable, from a sanitary standpoint, that the kitchen floor be made impervious to moisture; hence, concrete or tile floors are better than wooden floors. Cleanliness is the great desideratum, and this can be best attained by having all woodwork in and about the kitchen coated with polish; substances which cause stain and grease spots, do not penetrate the wood when polished, and can be easily removed with a damp cloth.

For ordinary kitchen uses, small tables of suitable height on easy-rolling casters, and with zinc tops, are the most convenient and most easily kept clean. It is quite as well that they be made without drawers, which are too apt to become receptacles for a heterogeneous mass of rubbish. If desirable to have some handy place for keeping articles which are frequently required for use, an arrangement similar to that represented in the accompanying cut may be made at very small expense. It may be also an advantage to arrange small shelves about and above the range, on which may be kept various articles necessary for cooking purposes.

One of the most indispensable articles of furnishing for a well-appointed kitchen, is a sink; however, a sink must be properly constructed and well cared for, or it is likely to become a source of great danger to the health of the inmates of the household. The sink should if possible stand out from the wall, so as to allow free access to all sides of it for the sake of cleanliness. The pipes and fixtures should be selected and placed by a competent plumber.
Great pains should be taken to keep the pipes clean and well disinfected. Refuse of all kinds should be kept out. Thoughtless housekeepers and careless domestics often allow greasy water and bits of table waste to find their way into the pipes. Drain pipes usually have a bend, or trap, through which water containing no sediment flows freely; but the melted grease which often passes into the pipes mixed with hot water, becomes cooled and solid as it descends, adhering to the pipes, and gradually accumulating until the drain is blocked, or the water passes through very slowly. A grease-lined pipe is a hotbed for disease germs.
--------]]> http://www.schenkopp.com/kitchen/2008/05/there_shou.html http://www.schenkopp.com/kitchen/2008/05/there_shou.html Kitchen Wed, 28 May 2008 15:00:00 +0900 It is not enough that good and proper food material be provided; it must have such preparation as will increase and not diminish its alimentary value. The unwholesomeness of food is quite as often due to bad cookery as to improper selection of material. Proper cookery renders good food material more digestible. When scientifically done, cooking changes each of the food elements, with the exception of fats, in much the same manner as do the digestive juices, and at the same time it breaks up the food by dissolving the soluble portions, so that its elements are more readily acted upon by the digestive fluids. Cookery, however, often fails to attain the desired end; and the best material is rendered useless and unwholesome by a improper preparation.
It is rare to find a table, some portion of the food upon which is not rendered unwholesome either by improper preparatory treatment, or by the addition of some deleterious substance. This is doubtless due to the fact that the preparation of food being such a commonplace matter, its important relations to health, mind, and body have been overlooked, and it has been regarded as a menial service which might be undertaken with little or no preparation, and without attention to matters other than those which relate to the pleasure of the eye and the palate. With taste only as a criterion, it is so easy to disguise the results of careless and improper cookery of food by the use of flavors and condiments, as well as to palm off upon the digestive organs all sorts of inferior material, that poor cookery has come to be the rule rather than the exception.

It is not enough that good and proper food material be provided; it must have such preparation as will increase and not diminish its alimentary value. The unwholesomeness of food is quite as often due to bad cookery as to improper selection of material. Proper cookery renders good food material more digestible. When scientifically done, cooking changes each of the food elements, with the exception of fats, in much the same manner as do the digestive juices, and at the same time it breaks up the food by dissolving the soluble portions, so that its elements are more readily acted upon by the digestive fluids. Cookery, however, often fails to attain the desired end; and the best material is rendered useless and unwholesome by a improper preparation.

It is not enough that good and proper food material be provided; it must have such preparation as will increase and not diminish its alimentary value. The unwholesomeness of food is quite as often due to bad cookery as to improper selection of material. Proper cookery renders good food material more digestible. When scientifically done, cooking changes each of the food elements, with the exception of fats, in much the same manner as do the digestive juices, and at the same time it breaks up the food by dissolving the soluble portions, so that its elements are more readily acted upon by the digestive fluids. Cookery, however, often fails to attain the desired end; and the best material is rendered useless and unwholesome by a improper preparation.
Baking is the cooking of food by dry heat in a closed oven. Only foods containing a considerable degree of moisture are adapted for cooking by this method. The hot, dry air which fills the oven is always thirsting for moisture, and will take from every moist substance to which it has access a quantity of water proportionate to its degree of heat. Foods containing but a small amount of moisture, unless protected in some manner from the action of the heated air, or in some way supplied with moisture during the cooking process, come from the oven dry, hard, and unpalatable.
Boiling is the cooking of food in a boiling liquid. Water is the usual medium employed for this purpose. When water is heated, as its temperature is increased, minute bubbles of air which have been dissolved by it are given off. As the temperature rises, bubbles of steam will begin to form at the bottom of the vessel. At first these will be condensed as they rise into the cooler water above, causing a simmering sound; but as the heat increases, the bubbles will rise higher and higher before collapsing, and in a short time will pass entirely through the water, escaping from its surface, causing more or less agitation, according to the rapidity with which they are formed. Water boils when the bubbles thus rise to the surface, and steam is thrown off. The mechanical action of the water is increased by rapid bubbling, but not the heat; and to boil anything violently does not expedite the cooking process, save that by the mechanical action of the water the food is broken into smaller pieces, which are for this reason more readily softened. But violent boiling occasions an enormous waste of fuel, and by driving away in the steam the volatile and savory elements of the food, renders it much less palatable, if not altogether tasteless. The solvent properties of water are so increased by heat that it permeates the food, rendering its hard and tough constituents soft and easy of digestion.

The liquids mostly employed in the cooking of foods are water and milk. Water is best suited for the cooking of most foods, but for such farinaceous foods as rice, macaroni, and farina, milk, or at least part milk, is preferable, as it adds to their nutritive value. In using milk for cooking purposes, it should be remembered that being more dense than water, when heated, less steam escapes, and consequently it boils sooner than does water. Then, too, milk being more dense, when it is used alone for cooking, a little larger quantity of fluid will be required than when water is used.

Steaming, as its name implies, is the cooking of food by the use of steam. There are several ways of steaming, the most common of which is by placing the food in a perforated dish over a vessel of boiling water. For foods not needing the solvent powers of water, or which already contain a large amount of moisture, this method is preferable to boiling. Another form of cooking, which is usually termed steaming, is that of placing the food, with or without water, as needed, in a closed vessel which is placed inside another vessel containing boiling water. Such an apparatus is termed a double boiler. Food cooked in its own juices in a covered dish in a hot oven, is sometimes spoken of as being steamed or smothered.

Roasting is cooking food in its own juices before an open fire. Broiling, or grilling, is cooking by radiant heat. This method is only adapted to thin pieces of food with a considerable amount of surface. Larger and more compact foods should be roasted or baked. Roasting and broiling are allied in principle. In both, the work is chiefly done by the radiation of heat directly upon the surface of the food, although some heat is communicated by the hot air surrounding the food. The intense heat applied to the food soon sears its outer surfaces, and thus prevents the escape of its juices. If care be taken frequently to turn the food so that its entire surface will be thus acted upon, the interior of the mass is cooked by its own juices.
Cookery is the art of preparing food for the table by dressing, or by the application of heat in some manner. A proper source of heat having been secured, the next step is to apply it to the food in some manner. The principal methods commonly employed are roasting, broiling, baking, boiling, stewing, simmering, steaming, and frying.

Stewing is the prolonged cooking of food in a small quantity of liquid, the temperature of which is just below the boiling point. Stewing should not be confounded with simmering, which is slow, steady boiling. The proper temperature for stewing is most easily secured by the use of the double boiler. The water in the outer vessel boils, while that in the inner vessel does not, being kept a little below the temperature of the water from which its heat is obtained, by the constant evaporation at a temperature a little below the boiling point.
Frying, which is the cooking of food in hot fat, is a method not to be recommended Unlike all the other food elements, fat is rendered less digestible by cooking. Doubtless it is for this reason that nature has provided those foods which require the most prolonged cooking to fit them for use with only a small proportion of fat, and it would seem to indicate that any food to be subjected to a high degree of heat should not be mixed and compounded largely of fats.
--------]]> http://www.schenkopp.com/kitchen/2008/05/the_principles_of_scientific_c.html http://www.schenkopp.com/kitchen/2008/05/the_principles_of_scientific_c.html Kitchen Wed, 28 May 2008 15:00:00 +0900 Stock being the basis of all meat soups, and, also, of all the principal sauces, it is essential to the success of these culinary operations, to know the most complete and economical method of extracting, from a certain quantity of meat, the best possible stock or broth. The theory and philosophy of this process we will, therefore, explain, and then proceed to show the practical course to be adopted.

When the stock is well skimmed, and begins to boil, put in salt and vegetables, which may be two or three carrots, two turnips, one parsnip, a bunch of leeks and celery tied together. You can add, according to taste, a piece of cabbage, two or three cloves stuck in an onion, and a tomato. The latter gives a very agreeable flavour to the stock. If fried onion be added, it ought, according to the advice of a famous French chef, to be tied in a little bag: without this precaution, the colour of the stock is liable to be clouded.

As all meat is principally composed of fibres, fat, gelatine, osmazome, and albumen, it is requisite to know that the fibres are inseparable, constituting almost all that remains of the meat after it has undergone a long boiling. Fat is dissolved by boiling; but as it is contained in cells covered by a very fine membrane, which never dissolves, a portion of it always adheres to the fibres. The other portion rises to the surface of the stock, and is that which has escaped from the cells which were not whole, or which have burst by boiling. Gelatine is soluble: it is the basis and the nutritious portion of the stock. When there is an abundance of it, it causes the stock, when cold, to become a jelly. Osmazome is soluble even when cold, and is that part of the meat which gives flavour and perfume to the stock. The flesh of old animals contains more osmazome than that of young ones. Brown meats contain more than white, and the former make the stock more fragrant. By roasting meat, the osmazome appears to acquire higher properties; so, by putting the remains of roast meats into your stock-pot, you obtain a better flavour.

Stock being the basis of all meat soups, and, also, of all the principal sauces, it is essential to the success of these culinary operations, to know the most complete and economical method of extracting, from a certain quantity of meat, the best possible stock or broth. The theory and philosophy of this process we will, therefore, explain, and then proceed to show the practical course to be adopted.

In concluding this part of our subject, the following condensed hints and directions should be attended to in the economy of soup-making:
Beef makes the best stock. Veal stock has less colour and taste; whilst mutton sometimes gives it a tallowy smell, far from agreeable, unless the meat has been previously roasted or broiled. Fowls add very little to the flavour of stock, unless they be old and fat. Pigeons, when they are old, add the most flavour to it; and a rabbit or partridge is also a great improvement. From the freshest meat the best stock is obtained.

Stock being the basis of all meat soups, and, also, of all the principal sauces, it is essential to the success of these culinary operations, to know the most complete and economical method of extracting, from a certain quantity of meat, the best possible stock or broth. The theory and philosophy of this process we will, therefore, explain, and then proceed to show the practical course to be adopted.

Never wash meat, as it deprives its surface of all its juices; separate it from the bones, and tie it round with tape, so that its shape may be preserved, then put it into the stock-pot, and for each pound of meat, let there be one pint of water; press it down with the hand, to allow the air, which it contains, to escape, and which often raises it to the top of the water.

Bones ought always to form a component part of the stock-pot. They are composed of an earthy substance, to which they owe their solidity, of gelatine, and a fatty fluid, something like marrow. Two ounces of them contain as much gelatine as one pound of meat; but in them, this is so incased in the earthy substance, that boiling water can dissolve only the surface of whole bones. By breaking them, however, you can dissolve more, because you multiply their surfaces; and by reducing them to powder or paste, you can dissolve them entirely; but you must not grind them dry. Gelatine forms the basis of stock; but this, though very nourishing, is entirely without taste; and to make the stock savoury, it must contain osmazome. Of this, bones do not contain a particle; and that is the reason why stock made entirely of them, is not liked; but when you add meat to the broken or pulverized bones, the osmazome contained in it makes the stock sufficiently savoury.
Put the stock-pot on a gentle fire, so that it may heat gradually. The albumen will first dissolve, afterwards coagulate; and as it is in this state lighter than the liquid, it will rise to the surface; bringing with it all its impurities. It is this which makes the scum. The rising of the hardened albumen has the same effect in clarifying stock as the white of eggs; and, as a rule, it may be said that the more scum there is, the clearer will be the stock. Always take care that the fire is very regular.

Remove the scum when it rises thickly, and do not let the stock boil, because then one portion of the scum will be dissolved, and the other go to the bottom of the pot; thus rendering it very difficult to obtain a clear broth. If the fire is regular, it will not be necessary to add cold water in order to make the scum rise; but if the fire is too large at first, it will then be necessary to do so.

By this time we will now suppose that you have chopped the bones which were separated from the meat, and those which were left from the roast meat of the day before. Remember, as was before pointed out, that the more these are broken, the more gelatine you will have. The best way to break them up is to pound them roughly in an iron mortar, adding, from time to time, a little water, to prevent them getting heated. In their broken state tie them up in a bag, and put them in the stock-pot; adding the gristly parts of cold meat, and trimmings, which can be used for no other purpose. If, to make up the weight, you have purchased a piece of mutton or veal, broil it slightly over a clear fire before putting it in the stock-pot, and be very careful that it does not contract the least taste of being smoked or burnt.

Add now the vegetables, which, to a certain extent, will stop the boiling of the stock. Wait, therefore, till it simmers well up again, then draw it to the side of the fire, and keep it gently simmering till it is served, preserving, as before said, your fire always the same. Cover the stock-pot well, to prevent evaporation; do not fill it up, even if you take out a little stock, unless the meat is exposed; in which case a little boiling water may be added, but only enough to cover it. After six hours' slow and gentle simmering, the stock is done; and it should not be continued on the fire, longer than is necessary, or it will tend to insipidity.
If the meat be boiled solely to make stock, it must be cut up into the smallest possible pieces; but, generally speaking, if it is desired to have good stock and a piece of savoury meat as well, it is necessary to put a rather large piece into the stock-pot, say sufficient for two or three days, during which time the stock will keep well in all weathers. Choose the freshest meat, and have it cut as thick as possible; for if it is a thin, flat piece, it will not look well, and will be very soon spoiled by the boiling.

Note. It is on a good stock, or first good broth and sauce, that excellence in cookery depends. If the preparation of this basis of the culinary art is intrusted to negligent or ignorant persons, and the stock is not well skimmed, but indifferent results will be obtained. The stock will never be clear; and when it is obliged to be clarified, it is deteriorated both in quality and flavour. In the proper management of the stock-pot an immense deal of trouble is saved, inasmuch as one stock, in a small dinner, serves for all purposes. Above all things, the greatest economy, consistent with excellence, should be practised, and the price of everything which enters the kitchen correctly ascertained. The theory of this part of Household Management may appear trifling; but its practice is extensive, and therefore it requires the best attention.
--------]]> http://www.schenkopp.com/kitchen/2008/05/the_chemistry_and_economy_of_s.html http://www.schenkopp.com/kitchen/2008/05/the_chemistry_and_economy_of_s.html Kitchen Wed, 28 May 2008 15:00:00 +0900 Macaroni is a product of wheat prepared from a hard, clean, glutenous grain. The grain is ground into a meal called semolina, from which the bran is excluded. This is made into a tasty dough by mixing with hot water in the proportion of two thirds semolina to one third water. The dough after being thoroughly mixed is put into a shallow vat and kneaded and rolled by machinery. When well rolled, it is made to assume varying shapes by being forced by a powerful plunger through the perforated head of strong steel or iron cylinders arranged above a fire, so that the dough is partially baked as it issues from the holes. It is afterwards hung over rods or laid upon frames covered with cloth, and dried. It is called by different names according to its shape. If in the shape of large, hollow cylinders, it is macaroni; if smaller in diameter, it is spaghetti; if fine, vermicelli; if the paste is cut into fancy patterns, it is termed pasta d'Italia. Macaroni was formerly made only in Italy, but at present is manufactured to a considerable extent in the United States.

Good macaroni will keep in good condition for a long time. It is rough, elastic, and hard; while the inferior article is smooth, soft, breaks easily, becomes moldy with keeping. Inferior macaroni contains a large percentage of starch, and but a small amount of gluten. When put into hot water, it assumes a white, pasty appearance, and splits in cooking. Good macaroni when put into hot water absorbs a portion of the water, swells to nearly double its size, but perfectly retains its shape. It contains a much smaller amount of gluten.

Macaroni is a product of wheat prepared from a hard, clean, glutenous grain. The grain is ground into a meal called semolina, from which the bran is excluded. This is made into a tasty dough by mixing with hot water in the proportion of two thirds semolina to one third water. The dough after being thoroughly mixed is put into a shallow vat and kneaded and rolled by machinery. When well rolled, it is made to assume varying shapes by being forced by a powerful plunger through the perforated head of strong steel or iron cylinders arranged above a fire, so that the dough is partially baked as it issues from the holes. It is afterwards hung over rods or laid upon frames covered with cloth, and dried. It is called by different names according to its shape. If in the shape of large, hollow cylinders, it is macaroni; if smaller in diameter, it is spaghetti; if fine, vermicelli; if the paste is cut into fancy patterns, it is termed pasta d'Italia. Macaroni was formerly made only in Italy, but at present is manufactured to a considerable extent in the United States.

Macaroni is a product of wheat prepared from a hard, clean, glutenous grain. The grain is ground into a meal called semolina, from which the bran is excluded. This is made into a tasty dough by mixing with hot water in the proportion of two thirds semolina to one third water. The dough after being thoroughly mixed is put into a shallow vat and kneaded and rolled by machinery. When well rolled, it is made to assume varying shapes by being forced by a powerful plunger through the perforated head of strong steel or iron cylinders arranged above a fire, so that the dough is partially baked as it issues from the holes. It is afterwards hung over rods or laid upon frames covered with cloth, and dried. It is called by different names according to its shape. If in the shape of large, hollow cylinders, it is macaroni; if smaller in diameter, it is spaghetti; if fine, vermicelli; if the paste is cut into fancy patterns, it is termed pasta d'Italia. Macaroni was formerly made only in Italy, but at present is manufactured to a considerable extent in the United States.

Macaroni serves as an important adjunct to the making of various soups, and also forms the basis of other palatable dishes.
--------]]> http://www.schenkopp.com/kitchen/2008/05/prepare_and_cook_macaroni.html http://www.schenkopp.com/kitchen/2008/05/prepare_and_cook_macaroni.html Kitchen Wed, 28 May 2008 15:00:00 +0900 Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should never be underdressed, as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked, as that would render it insipid, watery, and colourless. Drain it, and if not wanted for a few minutes, keep it warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter to table with it. A dish of dressed cucumber usually accompanies this fish.

Collared salmon.
Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should never be underdressed, as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked, as that would render it insipid, watery, and colourless. Drain it, and if not wanted for a few minutes, keep it warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter to table with it. A dish of dressed cucumber usually accompanies this fish.

Curried salmon.
Ingredients:- 6 oz. of salt to each gallon of water, sufficient water to cover the fish.
Boiled salmon.

Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should never be underdressed, as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked, as that would render it insipid, watery, and colourless. Drain it, and if not wanted for a few minutes, keep it warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter to table with it. A dish of dressed cucumber usually accompanies this fish.
Boiled salmon.
Salmon and caper sauce.

Ingredients:- 2 slices of salmon, 1/4 lb. batter, 1/2 teaspoonful of chopped parsley, 1 shalot; salt, pepper, and grated nutmeg to taste.

Time. 3/4 hour, or rather more.
Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should never be underdressed, as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked, as that would render it insipid, watery, and colourless. Drain it, and if not wanted for a few minutes, keep it warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter to table with it. A dish of dressed cucumber usually accompanies this fish.

Mode:- Lay the salmon in a baking-dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in this way, with tomato sauce, is very delicious.

Time. About 3/4 hour.
Note. Cut lemon should be put on the table with this fish; and a little of the juice squeezed over it is considered by many persons a most agreeable addition. Boiled peas are also, by some connoisseurs, considered especially adapted to be served with salmon.
Time. 8 minutes to each lb. for large thick salmon; 6 minutes for thin fish.
Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should never be underdressed, as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked, as that would render it insipid, watery, and colourless. Drain it, and if not wanted for a few minutes, keep it warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter to table with it. A dish of dressed cucumber usually accompanies this fish.

Ingredients:- A piece of salmon, say 3 lbs., a high seasoning of salt, pounded mace, and pepper; water and vinegar, 3 bay-leaves.

Mode:- Split the fish; scale, bone, and wash it thoroughly clean; wipe it, and rub in the seasoning inside and out; roll it up, and bind firmly; lay it in a kettle, cover it with vinegar and water (1/3 vinegar, in proportion to the water); add the bay-leaves and a good seasoning of salt and whole pepper, and simmer till done. Do not remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish, boil up the liquor in which it was cooked, and add a little more vinegar. Pour over when cold.
--------]]> http://www.schenkopp.com/kitchen/2008/05/nine_salmon_recipes.html http://www.schenkopp.com/kitchen/2008/05/nine_salmon_recipes.html Kitchen Wed, 28 May 2008 15:00:00 +0900 Mode:- Medium-sized lobsters are the best. Have ready a stewpan of boiling water, salted in the above proportion; put in the lobster, and keep it boiling quickly from 20 minutes to 3/4 hour, according to its size, and do not forget to skim well. If it boils too long, the meat becomes thready, and if not done enough, the spawn is not red: this must be obviated by great attention. Hub the shell over with a little butter or sweet oil, which wipe off again.

Mode:- Medium-sized lobsters are the best. Have ready a stewpan of boiling water, salted in the above proportion; put in the lobster, and keep it boiling quickly from 20 minutes to 3/4 hour, according to its size, and do not forget to skim well. If it boils too long, the meat becomes thready, and if not done enough, the spawn is not red: this must be obviated by great attention. Hub the shell over with a little butter or sweet oil, which wipe off again.

Ingredients:- 1/4 lb. of salt to each gallon of water.
To boil lobsters.
Mode:- Medium-sized lobsters are the best. Have ready a stewpan of boiling water, salted in the above proportion; put in the lobster, and keep it boiling quickly from 20 minutes to 3/4 hour, according to its size, and do not forget to skim well. If it boils too long, the meat becomes thready, and if not done enough, the spawn is not red: this must be obviated by great attention. Hub the shell over with a little butter or sweet oil, which wipe off again.
To boil lobsters.

Mode:- Pound the meat of the lobster to a smooth paste with the butter and seasoning, and add a few bread crumbs. Beat the eggs, and make the whole mixture into the form of a lobster; pound the spawn, and sprinkle over it. Bake 1/4 hour, and just before serving, lay over it the tail and body shell, with the small claws underneath, to resemble a lobster.

Lobster (a la mode francaise).
Mode:- Medium-sized lobsters are the best. Have ready a stewpan of boiling water, salted in the above proportion; put in the lobster, and keep it boiling quickly from 20 minutes to 3/4 hour, according to its size, and do not forget to skim well. If it boils too long, the meat becomes thready, and if not done enough, the spawn is not red: this must be obviated by great attention. Hub the shell over with a little butter or sweet oil, which wipe off again.

Time. 1/4 hour.

Lobster salad.
Hot lobster.
Time. Small lobster, 20 minutes to 1/2 hour; large ditto, 1/2 to 1/3 hour.
Mode:- Medium-sized lobsters are the best. Have ready a stewpan of boiling water, salted in the above proportion; put in the lobster, and keep it boiling quickly from 20 minutes to 3/4 hour, according to its size, and do not forget to skim well. If it boils too long, the meat becomes thready, and if not done enough, the spawn is not red: this must be obviated by great attention. Hub the shell over with a little butter or sweet oil, which wipe off again.

Ingredients:- 1 hen lobster, lettuces, endive, small salad (whatever is in season), a little chopped beetroot, 2 hard-boiled eggs, a few slices of cucumber. For dressing, equal quantities of oil and vinegar, 1 teaspoonful of made mustard, the yolks of 2 eggs; cayenne and salt to taste; 3 teaspoonful of anchovy sauce. These ingredients should be mixed perfectly smooth, and form a creamy-looking sauce.

Mode:- Wash the salad, and thoroughly dry it by shaking it in a cloth. Cut up the lettuces and endive, pour the dressing on them, and lightly throw in the small salad. Mix all well together with the pickings from the body of the lobster; pick the meat from the shell, cut it up into nice square pieces, put half in the salad, the other half reserve for garnishing. Separate the yolks from the whites of 2 hard-boiled eggs; chop the whites very fine, and rub the yolks through a sieve, and afterwards the coral from the inside. Arrange the salad lightly on a glass dish, and garnish, first with a row of sliced cucumber, then with the pieces of lobster, the yolks and whites of the eggs, coral, and beetroot placed alternately, and arranged in small separate bunches, so that the colours contrast nicely.

Ingredients:- 1 lobster, 2 oz. of butter, grated nutmeg; salt, pepper, and pounded mace, to taste; bread crumbs, 2 eggs.
Note. A few crayfish make a pretty garnishing to lobster salad.

Ingredients:- 1 lobster, 4 tablespoonfuls of white stock, 2 tablespoonfuls of cream, pounded mace, and cayenne to taste; bread crumbs.
--------]]> http://www.schenkopp.com/kitchen/2008/05/mouthwatering_lobster_recipes.html http://www.schenkopp.com/kitchen/2008/05/mouthwatering_lobster_recipes.html Kitchen Wed, 28 May 2008 15:00:00 +0900 Boiled macaroni.
Macaroni baked with granola.
Boiled macaroni.

To four cupfuls of flour, add one egg well beaten, and enough water to make a dough that can be rolled. Roll thin on a breadboard and cut into strips. Dry in the sun. The best arrangement for this purpose is a wooden frame to which a square of cheese-cloth has been tightly tacked, upon which the macaroni may be laid in such a way as not to touch, and afterwards covered with a cheese-cloth to keep off the dust during the drying.
Home-made macaroni.
Put a larg cup of macaroni into boiling water and cook until tender. When done, drained thoroughly, then add a pint of milk, part cream if it can be afforded, a little salt and one well-beaten egg; stir over the fire until it thickens, and serve hot.
Macaroni with cream sauce.
Boiled macaroni.
Home-made macaroni.

Cook the macaroni as directed in the proceeding, and serve with a cream sauce prepared by heating a scant pint of rich milk to boiling, in a double boiler. When boiling, add a heaping tablespoonful of flour, rubbed smoothed in a little milk and one fourth teaspoonful of salt. If desired, the sauce may be flavored by steeping in the milk before thickening for ten or fifteen minutes, a slice of onion or a few bits of celery, and then removing with a fork.

Macaroni with tomato sauce.

Boiled macaroni.

Drop a cup of macaroni into boiling milk and water, equal parts. Let it boil for an hour, or until perfectly tender. In the meantime prepare the sauce by rubbing a pint of stewed or canned tomatoes through a colander to remove all seeds and fragments. Heat to boiling, thicken with a little flour; a tablespoonful to the pint will be about the requisite proportion. Add salt and if desired, a half cup of very thin sweet cream. Dish the macaroni into individual dishes, and serve with a small quantity of the sauce poured over each dish.

Boiled macaroni.

Cook a large cup of macaroni until tender in boiling milk and water. When done, drain and put a layer of the macaroni in the bottom of a pudding dish, and sprinkle over it a scant teaspoonful of granola. Add a second and third layer and sprinkle each with granola; then turn over the whole a custard sauce prepared by mixing together a pint of milk, the well beaten yolks of two eggs or one whole egg, and one-fourth of a teaspoonful of salt. Care should be taken to arrange the macaroni in layers loosely, so that the sauce will readily permeate the whole. Bake for a few minutes only, until the custard has well set, and serve.

Eggs and macaroni.

Cook a cup of macaroni in boiling water. While the macaroni is cooking, boil the yolks of four eggs until mealy. The whole egg may be used if caught so the yolks are mealy in the whites simply jellied, not hardened. When the macaroni is done, drain and put a layer of it arranged loosely in the bottom of a pudding dish. Slice the cooked egg yolks and spread a layer of them over the macaroni. Fill the dish with alternate layers of macaroni and egg, taking care to have the top layer of macaroni. Pour over the whole a cream sauce prepared as follows: Heat one and three fourths cup of rich milk to boiling, add one fourth teaspoonful of salt and one heaping spoonful of flour rubbed smooth in a little cold milk. Cook until thickened, then turn over the macaroni. Sprinkle the top with grated bread crumbs, and brown in a hot oven for eight or ten minutes. Serve hot.
--------]]> http://www.schenkopp.com/kitchen/2008/05/macaroni_recipes.html http://www.schenkopp.com/kitchen/2008/05/macaroni_recipes.html Kitchen Wed, 28 May 2008 15:00:00 +0900 The various elements found in food are the following: Starch, sugar, fats, albumen, mineral substances, indigestible substances.

1. They furnish material for the production of heat;
The various elements found in food are the following: Starch, sugar, fats, albumen, mineral substances, indigestible substances.
The food elements.

The purposes of food are to promote growth, to supply force and heat, and to furnish material to repair the waste which is constantly taking place in the body. Every breath, every thought, every motion, wears out some portion of the delicate and wonderful house in which we live. Various vital processes remove these worn and useless particles; and to keep the body in health, their loss must be made good by constantly renewed supplies of material properly adapted to replenish the worn and impaired tissues. This renovating material must be supplied through the medium of food and drink, and the best food is that by which the desired end may be most readily and perfectly attained. The great diversity in character of the several tissues of the body, makes it necessary that food should contain a variety of elements, in order that each part may be properly nourished and replenished.

The various elements found in food are the following: Starch, sugar, fats, albumen, mineral substances, indigestible substances.
The purposes of food are to promote growth, to supply force and heat, and to furnish material to repair the waste which is constantly taking place in the body. Every breath, every thought, every motion, wears out some portion of the delicate and wonderful house in which we live. Various vital processes remove these worn and useless particles; and to keep the body in health, their loss must be made good by constantly renewed supplies of material properly adapted to replenish the worn and impaired tissues. This renovating material must be supplied through the medium of food and drink, and the best food is that by which the desired end may be most readily and perfectly attained. The great diversity in character of the several tissues of the body, makes it necessary that food should contain a variety of elements, in order that each part may be properly nourished and replenished.
Fats are found in both animal and vegetable foods. Of animal fats, butter and suet are common examples. In vegetable form, fat is abundant in nuts, peas, beans, in various of the grains, and in a few fruits, as the olive. As furnished by nature in nuts, legumes, grains, fruits, and milk, this element is always found in a state of fine subdivision, which condition is the one best adapted to its digestion. As most commonly used, in the form of free fats, as butter, lard, etc., it is not only difficult of digestion itself, but often interferes with the digestion of the other food elements which are mixed with it. It was doubtless never intended that fats should be so modified from their natural condition and separated from other food elements as to be used as a separate article of food. The same may be said of the other carbonaceous elements, sugar and starch, neither of which, when used alone, is capable of sustaining life, although when combined in a proper and natural manner with other food elements, they perform a most important part in the nutrition of the body. Most foods contain a percentage of the mineral elements. Grains and milk furnish these elements in abundance. The cellulose, or woody tissue, of vegetables, and the bran of wheat, are examples of indigestible elements, which although they cannot be converted into blood in tissue, serve an important purpose by giving bulk to the food.
With the exception of gluten, none of the food elements, when used alone, are capable of supporting life. A true food substance contains some of all the food elements, the amount of each varying in different foods.

Uses of the food elements.

The various elements found in food are the following: Starch, sugar, fats, albumen, mineral substances, indigestible substances.

Concerning the purpose which these different elements serve, it has been demonstrated by the experiments of eminent physiologists that the carbonaceous elements, which in general comprise the greater bulk of the food, serve three purposes in the body;
Starch is only found in vegetable foods; all grains, most vegetables, and some fruits, contain starch in abundance. Several kinds of sugar are made in nature's laboratory; cane, grape, fruit, and milk sugar. The first is obtained from the sugar-cane, the sap of maple trees, and from the beet root. Grape and fruit sugars are found in most fruits and in honey. Milk sugar is one of the constituents of milk. Glucose, an artificial sugar resembling grape sugar, is now largely manufactured by subjecting the starch of corn or potatoes to a chemical process; but it lacks the sweetness of natural sugars, and is by no means a proper substitute for them. Albumen is found in its purest, uncombined state in the white of an egg, which is almost wholly composed of albumen. It exists, combined with other food elements, in many other foods, both animal and vegetable. It is found abundant in oatmeal, and to some extent in the other grains, and in the juices of vegetables. All natural foods contain elements which in many respects resemble albumen, and are so closely allied to it that for convenience they are usually classified under the general name of "albumen." The chief of these is gluten, which is found in wheat, rye, and barley. Casein, found in peas, beans, and milk, and the fibrin of flesh, are elements of this class.
The digestible food elements are often grouped, according to their chemical composition, into three classes; vis., carbonaceous, nitrogenous, and inorganic. The carbonaceous class includes starch, sugar, and fats; the nitrogenous, all albuminous elements; and the inorganic comprises the mineral elements.
The various elements found in food are the following: Starch, sugar, fats, albumen, mineral substances, indigestible substances.

2. They are a source of force when taken in connection with other food elements;

3. They replenish the fatty tissues of the body. Of the carbonaceous elements, starch, sugar, and fats, fats produce the greatest amount of heat in proportion to quantity; that is, more heat is developed from a pound of fat than from an equal weight of sugar or starch; but this apparent advantage is more than counterbalanced by the fact that fats are much more difficult of digestion than are the other carbonaceous elements, and if relied upon to furnish adequate material for bodily heat, would be productive of much mischief in overtaxing and producing disease of the digestive organs. The fact that nature has made a much more ample provision of starch and sugars than of fats in man's natural diet, would seem to indicate that they were intended to be the chief source of carbonaceous food; nevertheless, fats, when taken in such proportion as nature supplies them, are necessary and important food elements.

The nitrogenous food elements especially nourish the brain, nerves, muscles, and all the more highly vitalized and active tissues of the body, and also serve as a stimulus to tissue change. Hence it may be said that a food deficient in these elements is a particularly poor food.
The inorganic elements, chief of which are the phosphates, in the carbonates of potash, soda, and lime, aid in furnishing the requisite building material for bones and nerves.
Proper combinations of foods.
--------]]> http://www.schenkopp.com/kitchen/2008/05/importance_of_food_elements.html http://www.schenkopp.com/kitchen/2008/05/importance_of_food_elements.html Kitchen Wed, 28 May 2008 15:00:00 +0900 With the stomach and other digestive organs in a state of perfect health, one is entirely unconscious of their existence, save when of feeling of hunger calls attention to the fact that food is required, or satiety warns us that a sufficient amount or too much has been eaten. Perfect digestion can only be maintained by careful observance of the rules of health in regard to habits of eating.

Taking too many kinds of food at a meal is a common fault which is often a cause of disease of the digestive-organs. Those nations are the most hardy and enduring whose dietary is most simple. The Scotch peasantry live chiefly upon oatmeal, the Irish upon potatoes, milk, and oatmeal, the Italian upon peas, beans, macaroni, and chestnuts; yet all these are noted for remarkable health and endurance. The natives of the Canary Islands, an exceedingly well-developed and vigorous race, subsist almost chiefly upon a food which they call gofio, consisting of parched grain, coarsely ground in a mortar and mixed with water.

On the subject of Hygiene of Digestion, we quote a few paragraphs from Dr. Kellogg's work on Physiology, in which is given a concise summary of the more important points relating to this:

With the stomach and other digestive organs in a state of perfect health, one is entirely unconscious of their existence, save when of feeling of hunger calls attention to the fact that food is required, or satiety warns us that a sufficient amount or too much has been eaten. Perfect digestion can only be maintained by careful observance of the rules of health in regard to habits of eating.
Drinking Freely at Meals is harmful, as it not only encourages hasty eating, but dilutes the gastric juice, and thus lessens its activity. The food should be chewed until sufficiently moistened by saliva to allow it to be swallowed. When large quantities of fluid are taken into the stomach, digestion does not begin until a considerable portion of the fluid has been absorbed. If cold foods or drinks are taken with the meal, such as ice-cream, ice-water, iced milk or tea, the stomach is chilled, and a long delay in the digestive process is occasioned.
The Indians of Brazil carefully abstain from drinking when eating, and the same custom prevails among many other savage tribes.

With the stomach and other digestive organs in a state of perfect health, one is entirely unconscious of their existence, save when of feeling of hunger calls attention to the fact that food is required, or satiety warns us that a sufficient amount or too much has been eaten. Perfect digestion can only be maintained by careful observance of the rules of health in regard to habits of eating.

The habit of eating apples, nuts, fruits, confectionery, etc., between meals is exceedingly harmful, and certain to produce loss of appetite and indigestion. The stomach as well as the muscles and other organs of the body requires rest. The frequency with which meals should be taken depends somewhat upon the age and occupation of an individual. Infants take their food at short intervals, and owing to its simple character, are able to digest it very quickly. Adults should not take food oftener than three times a day; and persons whose employment is sedentary say, in many cases at least, adopt with advantage the plan of the ancient Greeks, who ate but twice a day.
Eating too Much.

If the food is eaten too rapidly, it will not be properly divided, and when swallowed in coarse lumps, the digestive fluids cannot readily act upon it. On account of the insufficient mastication, the saliva will be deficient in quantity, and, as a consequence, the starch will not be well digested, and the stomach will not secrete a sufficient amount of gastric juice. It is not well to eat only soft or liquid food, as we are likely to swallow it without proper chewing. A considerable proportion of hard food, which requires thorough mastication, should be eaten at every meal.

Simplicity in Diet.

Eating when Tired.

Eating between Meals.
It is not well to eat when exhausted by violent exercise, as the system is not prepared to do the work of digestion well. Sleeping immediately after eating is also a harmful practice. The process of digestion cannot well be performed during sleep, and sleep is disturbed by the ineffective efforts of the digestive organs. Hence the well-known evil effects of late suppers.

Hasty eating is the greatest cause of over-eating. When one eats too rapidly, the food is crowded into the stomach so fast that nature has no time to cry, 'Enough,' by taking away the appetite before too much has been eaten. When an excess of food is taken, it is likely to ferment or sour before it can be digested. One who eats too much usually feels dull after eating."
--------]]> http://www.schenkopp.com/kitchen/2008/05/hygiene_of_digestion.html http://www.schenkopp.com/kitchen/2008/05/hygiene_of_digestion.html Kitchen Wed, 28 May 2008 15:00:00 +0900 The cocktail here explained may be served in stemmed glasses or in the shells of the grapefruit. If the fruit shells are to be used, the grapefruit should be cut into two parts, half way between the blossom and the stem ends, the fruit removed, and the edges of the shell then notched. This plan of serving a cocktail should be adopted only when small grapefruits are used, for if the shells are large more fruit will have to be used than is agreeable for a cocktail.

Fruit cocktail.
The cocktail here explained may be served in stemmed glasses or in the shells of the grapefruit. If the fruit shells are to be used, the grapefruit should be cut into two parts, half way between the blossom and the stem ends, the fruit removed, and the edges of the shell then notched. This plan of serving a cocktail should be adopted only when small grapefruits are used, for if the shells are large more fruit will have to be used than is agreeable for a cocktail.
Grapefruit cocktail.

Cocktails made of a combination of fruits are often served as the first course of a meal, usually a luncheon or a dinner, to precede the soup course. In warm weather, they are an excellent substitute for heavy cocktails made of lobster or crab, and they may even be used to replace the soup course. The fruits used for this purpose should be the more acid ones, for the acids and flavors are intended to serve as an appetizer, or the same purpose for which the hot and highly seasoned soups are taken. Fruit cocktails should always be served ice cold.

The cocktail here explained may be served in stemmed glasses or in the shells of the grapefruit. If the fruit shells are to be used, the grapefruit should be cut into two parts, half way between the blossom and the stem ends, the fruit removed, and the edges of the shell then notched. This plan of serving a cocktail should be adopted only when small grapefruits are used, for if the shells are large more fruit will have to be used than is agreeable for a cocktail.
Cocktails made of a combination of fruits are often served as the first course of a meal, usually a luncheon or a dinner, to precede the soup course. In warm weather, they are an excellent substitute for heavy cocktails made of lobster or crab, and they may even be used to replace the soup course. The fruits used for this purpose should be the more acid ones, for the acids and flavors are intended to serve as an appetizer, or the same purpose for which the hot and highly seasoned soups are taken. Fruit cocktails should always be served ice cold.
Summer cocktail.

As strawberries and pineapples can be obtained fresh at the same time during the summer, they are often used together in a cocktail. When sweetened slightly with powdered sugar and allowed to become ice cold, these fruits make a delicious combination.

Peel the bananas and dice them. Dice the pineapple. Remove the pulp from the oranges in the manner, and cut each section into several pieces. Mix these three fruits. Cut the cherries in half and add to the mixture. Set on ice until thoroughly chilled. To serve, put into cocktail glasses and add to each glass 1 tablespoonful of maraschino juice from the cherries and 1 teaspoonful of lemon juice. Sprinkle with powdered sugar and serve.
The cocktail here explained may be served in stemmed glasses or in the shells of the grapefruit. If the fruit shells are to be used, the grapefruit should be cut into two parts, half way between the blossom and the stem ends, the fruit removed, and the edges of the shell then notched. This plan of serving a cocktail should be adopted only when small grapefruits are used, for if the shells are large more fruit will have to be used than is agreeable for a cocktail.

2 c. diced fresh pineapple 2 c. sliced strawberries Powdered sugar

Prepare a fresh pineapple, and cut each slice into small pieces or dice. Wash and hull the strawberries and slice them into small slices. Mix the two fruits and sprinkle them with powdered sugar. Place in cocktail glasses and allow to stand on ice a short time before serving.
Remove the pulp from the grapefruits and oranges. However, if the grapefruit shells are to be used for serving the cocktail, the grapefruit should be cut in half and the pulp then taken out of the skin with a sharp knife. With the sections of pulp removed, cut each one into several pieces. Add the diced pineapple to the other fruits, mix together well and set on ice until thoroughly chilled. Put in cocktail glasses or grapefruit shells, pour a spoonful or two of orange juice over each serving, sprinkle with powdered sugar, garnish with a cherry, and serve ice cold.
2 grapefruits 2 oranges 1 c. diced pineapple, fresh or canned Powdered sugar
The cocktail here explained may be served in stemmed glasses or in the shells of the grapefruit. If the fruit shells are to be used, the grapefruit should be cut into two parts, half way between the blossom and the stem ends, the fruit removed, and the edges of the shell then notched. This plan of serving a cocktail should be adopted only when small grapefruits are used, for if the shells are large more fruit will have to be used than is agreeable for a cocktail.

A fruit cocktail proper is made by combining a number of different kinds of fruit, such as bananas, pineapple, oranges, and maraschino cherries. Such a cocktail is served in a stemmed glass set on a small plate. Nothing more delicious than this can be prepared for the first course of a dinner or a luncheon that is to be served daintily. Its advantage is that it can be made at almost any season of the year with these particular fruits.

2 bananas 1 c. canned pineapple 2 oranges 1 doz. maraschino cherries Lemon juice Powdered sugar
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Eel soup.
Mode:- Cut up the fish, and put it, with the other ingredients, into the water. Simmer for 2 hours; skim the liquor carefully, and strain it. When a richer stock is wanted, fry the vegetables and fish before adding the water.

Note. This soup may be flavoured differently by omitting the cream, and adding a little ketchup.
Ingredients:- 2 lbs. of beef or veal (these can be omitted), any kind of white fish trimmings, of fish which are to be dressed for table, 2 onions, the rind of 1/2 a lemon, a bunch of sweet herbs, 2 carrots, 2 quarts of water.
Fish stock.

Mode:- Cut up the fish, and put it, with the other ingredients, into the water. Simmer for 2 hours; skim the liquor carefully, and strain it. When a richer stock is wanted, fry the vegetables and fish before adding the water.
Fish stock.
Crayfish soup.

Ingredients:- 50 crayfish, 1/4 lb. of butter, 6 anchovies, the crumb of 1 French roll, a little lobster-spawn, seasoning to taste, 2 quarts of medium stock or fish stock.

Time. 1 hour, or rather more.
Mode:- Cut up the fish, and put it, with the other ingredients, into the water. Simmer for 2 hours; skim the liquor carefully, and strain it. When a richer stock is wanted, fry the vegetables and fish before adding the water.

Mode:- Shell the crayfish, and put the fish between two plates until they are wanted; pound the shells in a mortar, with the butter and anchovies; when well beaten, add a pint of stock, and simmer for 3/4 of an hour. Strain it through a hair sieve, put the remainder of the stock to it, with the crumb of the rolls; give it one boil, and rub it through a tammy, with the lobster-spawn. Put in the fish, but do not let the soup boil, after it has been rubbed through the tammy. If necessary, add seasoning.

Time. 1-1/2 hour.
Note. Do not make fish stock long before it is wanted, as it soon turns sour.
Time. 2 hours.
Mode:- Cut up the fish, and put it, with the other ingredients, into the water. Simmer for 2 hours; skim the liquor carefully, and strain it. When a richer stock is wanted, fry the vegetables and fish before adding the water.

Ingredients:- 3 lbs. of eels, 1 onion, 2 oz. of butter, 3 blades of mace, 1 bunch of sweet herbs, 1/4 oz. of peppercorns, salt to taste, 2 tablespoonfuls of flour, 1/4 pint of cream, 2 quarts of water.

Mode:- Wash the eels, cut them into thin slices, and put them in the stewpan with the butter; let them simmer for a few minutes, then pour the water to them, and add the onion, cut in thin slices, the herbs, mace, and seasoning. Simmer till the eels are tender, but do not break the fish. Take them out carefully, mix the flour smoothly to a batter with the cream, bring it to a boil, pour over the eels, and serve.
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