The Cooking Class by F. O. Raymond

Review and Herald Publishing Association · Tacoma Park Station, Washington, D. C. · Nov 29, 1906

The Cooking Class

By F. O. Raymond

F. O. RAYMOND

Composition of the Human Body

As we learn the wonders of our human frame, we are led with the psalmist to exclaim, “I will praise thee; for I am fearfully and wonderfully made.” “How precious also are thy thoughts unto me, O God! how great is the sum of them!” Ps. 139: 14, 17.

Professor Atwater, the chemist, finds the average man of 148 pounds to be made up of—

	POUNDS		POUNDS
Oxygen	92.40	Potassium	.34
Carbon	31.30	Sulphur	.24
Hydrogen	14.60	Chlorin	.12
Nitrogen	4.60	Sodium	.12
Calcium	2.80	Iron	.02
Phosphorus	1.40	Fluorine	.02

Into this wonderful organism of inanimate atoms, God breathed the breath of life, and man became a living soul, henceforth to live, not by virtue of his own inherent life, but because constantly supplied from that one great Source of all life, “for with thee is the fountain of life.” Ps. 36: 9. “Not only is he the originator of all, but he is the life of everything that lives. It is his life that we receive in the sunshine, in the pure, sweet air, in the food which builds up our bodies and sustains our strength. It is by his life that we exist, hour by hour, moment by moment.”—“Education,” pages 197, 198.

In the natural products of the earth an all-wise Creator has placed all the elements necessary for the growth and repair of our bodies and the maintenance of normal heat and strength. These elements of nutrition are for convenience divided into four great classes, or groups,—the proteids, the carbohydrates, the fats, and the mineral salts.

The proteids include albumen, gluten, casein, and fibrin. These, also known as albuminoids, or nitrogenous elements, are similar in that all perform the same office in the body,—that of building and repairing living tissues—the muscles, skin, brain, nerves, etc.

The carbohydrates include all starches and sugars, also the indigestible cellulose, or woody fiber, of our food. From two thirds to three fourths of all the food we eat is some form of starch. Natural sugar is really only so much digested starch. Upon these substances we depend mainly for our daily supply of strength for life’s duties. The cellulose, though indigestible, is useful, not only for bulk, but also to stimulate peristaltic activity of the stomach and bowels.

The fats and oils by their oxidation in the body are really the fuel which keeps us warm, though the carbohydrates and other elements also contribute to the same end. Because starch, sugar, and fat all contain a very large percentage of carbon, they are by some authors designated as the carbonaceous elements.

The mineral salts include combinations of calcium, phosphorus, chlorin, sodium, iron, sulphur, and other substances entering into the composition of bones, teeth, muscles, nerves, blood, indeed into every tissue of the body. Though important, these are all supplied in comparatively small quantities.

In future lessons we shall make a careful study of each and every one of these food elements.

A Substantial Breakfast

Pettijohn with Cream Poached Eggs on Toast Potato Balls Corn Puffs　　　　　　　　　　　　 Bread Apples　　　　　　 Stewed Pears

Recipes

Pettijohn’s Breakfast Food

Into the inner cup of a double boiler pour one quart of water, salt to taste, and when boiling introduce one-half quart of the flakes. Boil until the porridge is thickened or “set,” then place in the outer cup of the boiler (also supplied with boiling water) and cook for at least an hour without stirring. Serve with cream. Pettijohn, Quaker oats, and similar preparations are better cooked for several hours, and we would recommend starting the same on the afternoon of the previous day. In the morning simply set on the stove to reheat.

Zwieback

Take light bread, preferably twenty-four hours old, of a nice spongy texture, cut into uniform slices about three fourths of an inch thick, and place in large pans in a cool oven to dry out before it begins to brown. At first the slices (or half slices) will show a tendency to curl, which may be corrected by turning them several times. After about thirty minutes slightly increase the heat, and the bread will toast to a light brown through and through. Zwieback thus made is the basis of all our sanitarium toasts. It is perhaps the most valuable of all our cereal health foods, yet easily prepared in any home. Upon a slice of the zwieback moistened with hot milk or cream, place a nice soft-poached egg, and serve hot.

Potato Balls

Take cold nicely mashed potato, seasoned with salt and cream or a lump of butter, and perhaps a little grated onion, form into flattened balls, or patties, dip first into beaten egg, then into toasted bread crumbs, place upon oiled pie tins and brown in the oven.

Corn Puffs

Take 1 pint milk, 2 eggs (separated), 1½ cups corn-meal, 1½ cups white flour, and ½ teaspoonful salt; put milk, egg yolks, and salt into a crock or basin, then sift in the corn-meal and most of the white flour, and with a wire beater (the flat spoon-shaped egg whip is very convenient) whip in as much air as possible. After beating for perhaps five minutes, add remainder of flour, fold in the beaten egg whites, pour into an oiled gem pan, and bake in a rather quick oven for about forty minutes, or until well browned and crusted on bottom and sides. Puffs with large holes or tubes indicate too hot an oven, or possibly too thin a batter. The batter should be quite thick, yet thin enough to flow freely as poured into the gem irons, of which the cast-iron variety is most satisfactory. These puffs, light and well baked, are greatly appreciated as a wholesome warm bread for breakfast.

The above menu is intended as a liberal, carefully prepared, nutritious breakfast, suited to the requirements of varied conditions and tastes of the different members of the family. The grain preparations are rich in carbohydrates and mineral salts, the cream and eggs in fat and proteid, potatoes are twenty per cent starch, and the fruits supply natural sugars and acids.

From the menu one might select an excellent fruit breakfast of porridge, toast, bread, and fruit, or a vegetable breakfast of toast, potato balls, puffs, and cream. A simple meal of three or four well-selected dishes is far better for one than a greater variety at one time, but let there be a change from meal to meal.

Washington Sanitarium.