FOOTNOTES:[1]Water and mineral salts are also necessary for the proper maintenance of the body, but these are yielded chiefly in combination with the other foods.[2]Protein can also furnish energy, but this is more easily and cheaply supplied by the fats and carbohydrates.[3]See Table F, page 253.[4]People of sedentary life require daily approximately sixteen calories for each pound of their weight. So if the normal weight of such persons is multiplied by sixteen, the result will be the approximate number of calories needed.[5]A Calorie is the amount of heat required to raise one kilogram of water 1° Centigrade or one pound of water 4° Fahrenheit.[6]For cooking fish for which recipes are not given in this Chapter, see Time Table for Cooking (page 240).[7]Recipes for using only the cheaper cuts of meat are given in this Chapter. For cooking poultry, game, and other cuts of meat, see Time Table for Cooking (page 240).[8]For cooking common vegetables for which recipes are not given in this chapter, see Time Table for Cooking (page 240).[9]See Temperatures for Frying (page 242).[10]Recipes for breads made light chiefly by soda and an acid (gingerbread, etc.) and for those made light by the expansion of air and moisture (popovers, etc.) are also included in this chapter.[11]The amount of soda in these recipes is based upon the use of old-fashioned jug molasses; canned molasses varies greatly in acidity and, especially when freshly opened, requires little or no soda. If canned molasses is used, therefore, baking powder should wholly or partly take the place of soda.[12]The sirup should be boiled in a small saucepan; otherwise the bulb of the thermometer will not be covered.[13]For standard recipes for jellies and preserves, see Farmers' Bulletin No. 203.[14]To test fat without a thermometer, drop a bit of white bread into hot fat; it should brown in60 seconds for uncooked mixtures (Doughnuts, Fritters, etc.)40 seconds for cooked mixtures (Croquettes, Fishballs, etc.)20 seconds for Chops, French Fried Potatoes, etc.[15]This table is based chiefly on food analyses as determined in Bulletin 28 of the U. S. Experiment Stations (Chemical Composition of American Food Materials);How to Live, by Professor Irving Fisher and Dr. E. L. Fisk; andFeeding the Family, by Professor Mary S. Rose.[16]Made of half milk and half water.[17]Made of half milk and half water.[18]One piece equals one-sixth of a pie 9 inches in diameter.[19]See Note 1 on page 245.[20]See Table D on page 245.[21]See Table D on page 245.[22]See Table D on page 245.[23]See Table D on page 245.[24]See Table D on page 245.[25]See Table D on page 245.[26]See Table D on page 245.[27]Based upon statistics furnished by the Mutual Benefit Life Insurance Company of Newark, New Jersey.[28]Many of these bulletins are furnished free upon application to one's Congressman. A list of Farmers' Bulletins, and a price list of other government publications on foods and cooking, will be sent on application to the Superintendent of Documents, Government Printing Office, Washington, D. C.
[1]Water and mineral salts are also necessary for the proper maintenance of the body, but these are yielded chiefly in combination with the other foods.
[1]Water and mineral salts are also necessary for the proper maintenance of the body, but these are yielded chiefly in combination with the other foods.
[2]Protein can also furnish energy, but this is more easily and cheaply supplied by the fats and carbohydrates.
[2]Protein can also furnish energy, but this is more easily and cheaply supplied by the fats and carbohydrates.
[3]See Table F, page 253.
[3]See Table F, page 253.
[4]People of sedentary life require daily approximately sixteen calories for each pound of their weight. So if the normal weight of such persons is multiplied by sixteen, the result will be the approximate number of calories needed.
[4]People of sedentary life require daily approximately sixteen calories for each pound of their weight. So if the normal weight of such persons is multiplied by sixteen, the result will be the approximate number of calories needed.
[5]A Calorie is the amount of heat required to raise one kilogram of water 1° Centigrade or one pound of water 4° Fahrenheit.
[5]A Calorie is the amount of heat required to raise one kilogram of water 1° Centigrade or one pound of water 4° Fahrenheit.
[6]For cooking fish for which recipes are not given in this Chapter, see Time Table for Cooking (page 240).
[6]For cooking fish for which recipes are not given in this Chapter, see Time Table for Cooking (page 240).
[7]Recipes for using only the cheaper cuts of meat are given in this Chapter. For cooking poultry, game, and other cuts of meat, see Time Table for Cooking (page 240).
[7]Recipes for using only the cheaper cuts of meat are given in this Chapter. For cooking poultry, game, and other cuts of meat, see Time Table for Cooking (page 240).
[8]For cooking common vegetables for which recipes are not given in this chapter, see Time Table for Cooking (page 240).
[8]For cooking common vegetables for which recipes are not given in this chapter, see Time Table for Cooking (page 240).
[9]See Temperatures for Frying (page 242).
[9]See Temperatures for Frying (page 242).
[10]Recipes for breads made light chiefly by soda and an acid (gingerbread, etc.) and for those made light by the expansion of air and moisture (popovers, etc.) are also included in this chapter.
[10]Recipes for breads made light chiefly by soda and an acid (gingerbread, etc.) and for those made light by the expansion of air and moisture (popovers, etc.) are also included in this chapter.
[11]The amount of soda in these recipes is based upon the use of old-fashioned jug molasses; canned molasses varies greatly in acidity and, especially when freshly opened, requires little or no soda. If canned molasses is used, therefore, baking powder should wholly or partly take the place of soda.
[11]The amount of soda in these recipes is based upon the use of old-fashioned jug molasses; canned molasses varies greatly in acidity and, especially when freshly opened, requires little or no soda. If canned molasses is used, therefore, baking powder should wholly or partly take the place of soda.
[12]The sirup should be boiled in a small saucepan; otherwise the bulb of the thermometer will not be covered.
[12]The sirup should be boiled in a small saucepan; otherwise the bulb of the thermometer will not be covered.
[13]For standard recipes for jellies and preserves, see Farmers' Bulletin No. 203.
[13]For standard recipes for jellies and preserves, see Farmers' Bulletin No. 203.
[14]To test fat without a thermometer, drop a bit of white bread into hot fat; it should brown in60 seconds for uncooked mixtures (Doughnuts, Fritters, etc.)40 seconds for cooked mixtures (Croquettes, Fishballs, etc.)20 seconds for Chops, French Fried Potatoes, etc.
[14]To test fat without a thermometer, drop a bit of white bread into hot fat; it should brown in
60 seconds for uncooked mixtures (Doughnuts, Fritters, etc.)
40 seconds for cooked mixtures (Croquettes, Fishballs, etc.)
20 seconds for Chops, French Fried Potatoes, etc.
[15]This table is based chiefly on food analyses as determined in Bulletin 28 of the U. S. Experiment Stations (Chemical Composition of American Food Materials);How to Live, by Professor Irving Fisher and Dr. E. L. Fisk; andFeeding the Family, by Professor Mary S. Rose.
[15]This table is based chiefly on food analyses as determined in Bulletin 28 of the U. S. Experiment Stations (Chemical Composition of American Food Materials);How to Live, by Professor Irving Fisher and Dr. E. L. Fisk; andFeeding the Family, by Professor Mary S. Rose.
[16]Made of half milk and half water.
[16]Made of half milk and half water.
[17]Made of half milk and half water.
[17]Made of half milk and half water.
[18]One piece equals one-sixth of a pie 9 inches in diameter.
[18]One piece equals one-sixth of a pie 9 inches in diameter.
[19]See Note 1 on page 245.
[19]See Note 1 on page 245.
[20]See Table D on page 245.
[20]See Table D on page 245.
[21]See Table D on page 245.
[21]See Table D on page 245.
[22]See Table D on page 245.
[22]See Table D on page 245.
[23]See Table D on page 245.
[23]See Table D on page 245.
[24]See Table D on page 245.
[24]See Table D on page 245.
[25]See Table D on page 245.
[25]See Table D on page 245.
[26]See Table D on page 245.
[26]See Table D on page 245.
[27]Based upon statistics furnished by the Mutual Benefit Life Insurance Company of Newark, New Jersey.
[27]Based upon statistics furnished by the Mutual Benefit Life Insurance Company of Newark, New Jersey.
[28]Many of these bulletins are furnished free upon application to one's Congressman. A list of Farmers' Bulletins, and a price list of other government publications on foods and cooking, will be sent on application to the Superintendent of Documents, Government Printing Office, Washington, D. C.
[28]Many of these bulletins are furnished free upon application to one's Congressman. A list of Farmers' Bulletins, and a price list of other government publications on foods and cooking, will be sent on application to the Superintendent of Documents, Government Printing Office, Washington, D. C.