What foods feed us / by Eustace Miles.

  • Eustace Miles
Date:
[1905]
Catalogue details

Licence: In copyright

Credit: What foods feed us / by Eustace Miles. Source: Wellcome Collection.

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    tops and outside leaves of lettuces as vegetables, and many things as soup-stock. Above all, do not waste valuable “ Salts” These are often thrown away :— (i) In skins of apples, potatoes, etc.; (2) in water which has boiled vegetables. Don’t use more water (for vegetables, pulses, rice, etc.) than you cannot help. Study Prices. Do not ask, How much per pound ? but how much per pound of proteid and other elements ? Do not think that a food is good merely because it costs a lot (as oysters do), or weighs a lot (as cabbages do). Make Notes. Have mem.-papers or cards, or mem.- boards handy, where you are bound to see them. Soak peas and beans and oats in cold water at least twelve hours before you cook them, lentils from three to six hours, and rice for several hours. Use as much cold water as the dry foods will soak up. Cook leisurely. Notice how the French peasants let things simmer for hours over a low fire. To prevent boiling over, use a double pan (see notes on useful utensils). Once more, do not be anything but proud of your work. What work, we should like to know, is so important for the family and the nation ? In more than one country, cooking is a sacred art.
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