The feeding of children from one to five years
1942-03 1942 1940s 24 pages 17 47. Cream Cheese. Pour sour milk into muslin suspended over basin. Tie up muslin and allow to drip. Remove curd from muslin when fully hard (after about a day, depending on weather). Add a little pepper and salt and make into desired shape. 48. Salads. Using lettuce...
| Institution: | MCR - The Modern Records Centre, University of Warwick |
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| Language: | English English |
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London : His Majesty's Stationery Office
March 1942
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10796/AF99104A-5D38-48E0-8714-55EC1BA22980 http://hdl.handle.net/10796/D489962F-CA2B-467D-8F12-3A55C4C00FBB |
| Summary: | 1942-03
1942
1940s
24 pages
17 47. Cream Cheese. Pour sour milk into muslin suspended over basin. Tie up muslin and allow to drip. Remove curd from muslin when fully hard (after about a day, depending on weather). Add a little pepper and salt and make into desired shape. 48. Salads. Using lettuce or raw cabbage as a foundation, add watercress, tomato, cucumber, shredded spinach, shredded brussels sprouts, grated raw carrot or sliced cooked carrot, boiled beetroot, radishes, spring onions, mustard and cress, chopped parsley, mint, endive, chicory, chives, dandelion leaves, swedes or turnips, raw or cooked, and potatoes, and in fact any edible vegetables, green or root. Dress with oil and vinegar flavoured with salt, pepper and sugar, or with a specially made mayonnaise or salad dressing. APPENDIX III. MEDICAL RESEARCH COUNCIL. Accessory Food Factors Committee. PRESERVATION OF THE VITAMINS AND SALTS IN THE PROCESSES OF PREPARING GREEN VEGETABLES FOR THE TABLE. Vitamins are lost or destroyed in the preparation and cooking of greenstuffs by many of the methods now in common use. As it is of special importance at the present time to secure the maximum nutritive value from all the foods available, it is desirable to employ methods of preparation and cooking of foodstuffs which conserve their nutrients to the utmost. The following generalisations summarise our knowledge of the behaviour in greenstuffs of the vitamins most likely to be affected in the course of preparing green vegetables for the table. Some simple rules based on these generalisations are given and cooking methods for greenstuffs are recommended. Fat-soluble vitamin A is unlikely to suffer damage ; water-soluble vitamins B and C are the most likely to be lost on preparation and cooking. This is so for the following reasons :— (1) Because they are water-soluble, they are dissolved out by soaking or cooking water; they also run out in the watery juice. (2) Raw vegetables contain enzymes which are active in destroying the vitamins, particularly if the raw foodstuff is left lying about after being bruised or cut up. These substances which destroy the vitamins become more active as the temperature rises during cooking up to a point at which they themselves are destroyed. This point of destruction is only a few degrees below boiling temperature. (3) The water-soluble vitamins are themselves also destroyed by heat to an extent which depends on the length and severity of the heating. (4) The water-soluble vitamins are found to diminish in amount in foods left standing after they are cooked. (5) Salt or sugar added to vegetables before cooking lessens the amount of destruction under conditions described in (3) and (4). (6) Vitamins B and C are more stable in the presence of acid ; which is sometimes added as vinegar. The addition of alkali (carbonate or bicarbonate of soda) will, on the other hand, hasten the destruction of the vitamins.
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| Physical Description: | TEXT |