The Chemistry of cookeryD. Appleton, 1900 - 328 стор. |
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action albumen alcohol animal arrowroot baked becomes beef boiling water bread butter caramel carbonic acid casein cellulose cent cheese chemical chemistry chemists coagulated coffee colour composition constituents contains converted cooked cookery cream cream of tartar demanded described dextrin diastase difference digestion dish dissolved eaten effect endosmosis ensilage evaporation experiments extracted Fahr fermentation fibres fibrin fire fish flavour flesh flour frying gelatin gluten grape grilling heat hydration immersed juices kind kitchen less Liebig's liquid malt material matter meal meat membrane milk mixed mutton natural nitrogenous nutritive obtained ordinary ounces oven oxygen porridge potash potatoes practical prepared produced quantity readers result roaster roasting Rumford's salt simply solid soluble solution soup starch steam stewing substance sufficient sugar sulphuric supply surface syntonin tapioca tartaric acid taste temperature theory tion tissue vapour vegetable vessel wine
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Сторінка 222 - The pudding is to be eaten with a knife and fork, beginning at the circumference of the slice, and approaching regularly towards the centre, each piece of pudding being taken up with the fork, and dipped into the butter, or dipped into it in part only, as is commonly the case, before it is carried to the mouth.
Сторінка 210 - To make vicious and abandoned people happy, it has generally been supposed necessary, first, to make them virtuous. But why not reverse this order! Why not make them first happy, and then virtuous ! If happiness and virtue be inseparable, the end will be as certainly obtained by the one method as by the other ; and it is most undoubtedly much easier to contribute to the happiness and comfort of persons in a state of poverty and misery than by admonitions and punishments to reform their morals.
Сторінка 233 - In other words, by the consumption of a certain quantity of tea, the health and strength of the body will be maintained in an equal degree upon a smaller quantity of ordinary food.
Сторінка 233 - In the life of most persons a period arrives when the stomach no longer digests enough of the ordinary elements of food, to make up for the natural daily waste of the bodily substance. The size and weight of the body, therefore, begin to diminish more or less perceptibly. At this period tea...
Сторінка 220 - the idea of occupying a person a great while, and affording him much pleasure at the same time, in eating a small quantity of food, may perhaps appear ridiculous to some ; but those who consider the matter attentively will perceive that it is very important. It is, perhaps, as much so as anything that can employ the attention of the philosopher.
Сторінка 213 - I constantly found that the richness or quality of a soup depended more upon a proper choice of the ingredients, and a proper management of the fire in the combination of...
Сторінка 211 - The pleasure I have had in the success of this experiment is much easier to be conceived than described. Would to God that my success might encourage others to follow my example ! If it were generally known how little trouble and how little expense are required to do much good, the heart-felt satisfaction which arises from relieving the wants and promoting the happiness of our fellow-creatures is so great, that I am persuaded acts of the most essential charity would be much...
Сторінка 214 - Barley may therefore be considered as the rice of Great Britain. It requires, it is true, a great deal of boiling; but when it is properly managed it thickens a vast quantity of water, and, as I suppose, prepares it for decomposition.
Сторінка 27 - INVETERATE COUGHS. TAKE two dozen garden snails, add to these, the hind quarters only of two dozen stream frogs, previously skinned ; bruise them together in a mortar, after which put them into a stewpan with a couple of turnips chopped small, a little salt, a quarter of an ounce of hay saffron, and three pints of spring water. Stir these on the fire until the broth begins to boil, then skim it well, and set it by the side of the fire to simmer for half an hour ; after which, it should be strained...
Сторінка 221 - The pudding is then eaten with a spoon, each spoonful of it being dipped into the sauce before it is carried to the mouth ; care being had, in taking it up, to begin on the outside or near the brim of the plate, and to approach the centre by regular advances, in order not to demolish too soon the excavation which forms the reservoir for the sauce.