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Updated: May 21, 2025
Great was the skill required in that confidential servant who was the official carver, respectfully to turn the classical though insipid bird on its back, and expose the plucked breast from which he was to dispense a delicate slice to each of the honourable company, unless any one should be of so independent a mind as to decline that expensive toughness and prefer the vulgar digestibility of capon.
How long will it be, ere the mother can be induced to take as much pains to select the most appropriate and most healthy aliment for herself and her child, as she now does that which is demanded by a capricious appetite, without the smallest reference to fitness or digestibility!
Of course, so far as flavor is concerned, it is possible for the experienced cook to prepare many dishes successfully without knowing the effect of heat on the different food constituents; but to cook intelligently, with that success which makes for actual economy and digestibility, certain facts must be known concerning the food principles and the effect of dry and moist heat on foods. Water.
But some individual variations, in respect to questions of taste, usefulness and harmfulness, digestibility and adaptation, are undoubtedly results of restrained liberty and wrong thought-life in the past, either of your ancestors or of yourself. That degree of liberty, therefore, which ought to be yours, has perhaps, come to be more or less limited.
It is a useful substitute for butter in cooking, where butter is scarce. But, even in pastry or cakes, it has neither the flavor nor the digestibility of butter, and the latter should always be used when it can be had. Bacon and Ham. The most useful and digestible fat meats are bacon and ham, as the dried, salted, and usually smoked, meat of the pig is called.
By this method the flavor of the cereals is developed and their digestibility increased. Since grains keep much better after they have been subjected to the process of toasting, this means is used extensively for preserving grains and cereal foods.
Then add enough clabbered milk to make the curds soft when well beaten. A small amount of cream may also be added. Cottage cheese made in this way is superior in flavor and digestibility to that which has been scalded. No seasoning is needed. A little salt is allowable, but sugar and pepper should not be used. Fruit and cottage cheese make a satisfying as well as nutritious meal.
Paolo Mantegazza, a celebrated Italian writer on medicine, "is certainly one of the most healthy of alcoholic drinks. The bitter tonic, the richness of the alimentary principle which it contains, and its digestibility make it a real liquid food, which, for many temperaments, is medicine. In the intoxication by beer there is always more or less stupidity. Beer is by no means favorable to l'esprit.
It is undoubtedly true that the people of this country, as a rule, eat meat too often and too much at a time. The judicious admixture of different classes of foods greatly aids their digestibility. The great abundance and variety of food in this country, permit this principle to be put into practice.
A good way to cook them is to place them over the fire in cold water, bring them slowly to a boil, and then at once set the vessel containing them back from the fire, and let the eggs stand in the water about one minute if they are to be soft, and two minutes, or longer, if they are to be hard. Poor eggs cooked in this way are superior in flavor and digestibility to new-laid eggs boiled rapidly.
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