Domestic economy : comprising the laws of health in their application to home life and work : for teachers and students / by Arthur Newsholme and Margaret Eleanor Scott.

  • Arthur Newsholme
Date:
1906
Catalogue details

Licence: In copyright

Credit: Domestic economy : comprising the laws of health in their application to home life and work : for teachers and students / by Arthur Newsholme and Margaret Eleanor Scott. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    working classes. American tinned beef also forms a good and cheap food, only, as it has already been overcooked, it must be eaten cold, or only warmed through. Ox beef is the best kind of beef. It has a fine, smooth, open grain, tender texture, and red colour. Its fat is pale whitish yellow, and suet hard and white. When well fed, the flesh is marked or intergrained with fat. Cow beef has a closer grain than that of the ox, and its lean is a deeper red. ]3ull beej' has a still closer grain, its fat is dark, its lean a deep coarse red, and its flavour strong. Veal, the flesh of the calf, is paler than beef, and not so nutritious. In this country, owing to the immature age at which the calf is killed, the fibres are shreddy and difficult to masticate. Mutton is generally considered to be more easy of diges- tion than beef, its fibres being shorter and more tender. Its fat is less digestible than that of beef. It varies much in quality, Welsh and Southdown mutton, which are very small, being considered particularly good. The leg is the best joint, the shoulder the next best \ but nutritious dishes maybe made from other parts by stewing or boiling. Lamb, owing to its delicate flavour, makes an agreeable change from mutton ; but it is more watery, and therefore less nutritious than mutton, and is consequently not an economical food. Pork forms a much more important food for the labour- ing classes than mutton or beef, as in country places they can keep their own pigs, and pork is cheaper than butcher s meat. It can also be easily preserved by salting. It is the most difficult of meats to digest, owing to the large quantity of fat it contains. Fresh pork is generally baked ; pickled pork, boiled. Bacon, cut in slices and broiled or toasted for breakfast, forms a universal English dish. The best quality of bacon or ham may be known by the rind being thin and the fat of a pinkish colour. It is more economical to buy the half of a large ham than a small ham, owing to the larger proportion of bone in the latter. The popular use of fat bacon with lean meats, such as veal, cliicken, and rabbit, and with eggs, i3 founded on sound principles, as it serves to main- tain the due proportions between nitrogenous and fatty food.