A Handbook of Health Part 5

These are the vegetables--other than potatoes and dried peas and beans--and fruits.

Fruits and vegetables contain certain mineral elements, which are not present in sufficient proportions in the meats, starches, and fats.

Furthermore, the products of their digestion and burning in the body help to neutralize, or render harmless, the waste products from meats, starches, and fats. Thirdly, they have a very beneficial effect upon the blood, the kidneys, and the skin. In fact, the reputation of fruits and fresh vegetables for "purifying the blood" and "clearing the complexion"

is really well deserved. The keenness of our liking for fruit at all times, and our special longing for greens and sour things in the spring, after their scarcity in our diet all winter, is a true sign of their wholesomeness.

Not the least of their advantages is that they contain a very large proportion of water; and this, though diminishing their fuel value, supplies the body with a naturally filtered and often distilled supply of this necessary element of life. One of the best ways of avoiding that burning summer thirst, which leads you to flood your unfortunate stomach with melted icebergs, in the form of ice water, ice cold lemonade, or soda water, is to take an abundance of fresh fruits and green vegetables.

Many of the vegetables contain small amounts of starch, but few of them enough to count upon as fuel, except potatoes, which we have already cla.s.sed with the Coal foods. Most fruits contain a certain amount of sugar--how much can usually be estimated from their taste, and how little can be gathered from the statement that even the sweetest of fruits, like ripe pears or ripe peaches, contain only about eight per cent of sugar. They are all chiefly useful as flavors for the less interesting staple foods, particularly the starches. In fact, our instinctive use of them to help down bread and b.u.t.ter, or rice, or puddings of various sorts, is a natural and proper one. Like the vegetables, they contain various salts which are useful in neutralizing certain acid substances formed in the body. Soldiers in war, or sailors upon long voyages, who are fed upon a diet consisting chiefly of salted or preserved meat, with bread or hard biscuit and sugar, but without either fruits or fresh vegetables, are likely to develop a disease called scurvy. Little more than a century ago, hundreds of deaths occurred every year in the British and French navies from this disease, and the crews of many a long exploring voyage--like Captain Cook's--or of searchers for the North Pole, have been completely disabled or even destroyed entirely by scurvy. It was discovered that by adding to the diet fruit, or fresh vegetables like cabbage or potatoes, scurvy could be entirely prevented, or cured.[10]

Their Low Fuel Value. How little real fuel value fruits and vegetables have, may be easily seen from the following table. In order to get the nourishment contained in a pound loaf of bread, or a pound of roast beef, you would have to eat: 12 large apples or pears (5 lbs.); 4-1/2 qts. of strawberries; a dozen bananas (3-1/2 lbs.); 7 lbs. of onions; 2 doz. large cuc.u.mbers (18 lbs.); 10 lbs. of cabbage; 1/2 bushel of lettuce or celery.

Apples, the most Wholesome Fruit. Head and shoulders above all the other fruits stands that delight of our childhood days, apples. Well ripened, or properly cooked, they are readily digested by the average stomach; though some delicate digestions have difficulty with them. They contain a fair amount of acids, and from five to seven per cent of sugar. Their general wholesomeness and permanent usefulness may be gathered from the fact that they are one of the few fruits which you can eat almost daily the year round, or at very frequent intervals, without getting tired of them. Food that you don't get tired of is usually food which is good for you.

Dried apples are much inferior to the fresh fruit, because they become toughened in drying, and because growers sometimes smoke them with fumes of sulphur in the process, in order to bleach or whiten them; and this turns them into a sort of vegetable leather.

Other Fruits--their Advantages and Drawbacks. Next in usefulness probably come pears, though these have the disadvantage of containing a woody fibre, which is rather hard to digest, and they are, of course, poorer "keepers" than apples. Then come peaches, which have one of the most delicious flavors of all fruits, but which tend to set up fermentation and irritation in delicate stomachs, though in the average stomach, when eaten in moderation, they are wholesome and good. Then come the berries--strawberries, raspberries, blackberries,--all excellent and wholesome, when fresh in their season, or canned or preserved.

One warning, however, should be given about these most delicious, fragrant berries; and as it happens to apply also to several of our most attractive foods, it is well to mention it here. While perfectly wholesome and good for the majority of people, strawberries, for instance, are to a few--perhaps one in twenty--so irritating and indigestible as to be mildly poisonous. The other foods which may play this kind of trick with the stomachs of certain persons are oranges, bananas, melons, clams, lobsters, oysters, cheese, sage, and parsley, and occasionally, but very rarely, eggs and mutton. This is a matter which each of you can readily find out by experiment. If strawberries, melons, and other fruits agree with you, then eat freely of them, in due moderation. But if, after three or four trials, you find that they do not agree with you, but make your stomach burn, and perhaps give you an attack of nettle-rash or hives, or a headache, then let them alone.

The banana is of some food value because it contains not only sugar, but considerable quant.i.ties of starch--about the same amount as potatoes.

But, if bananas are not fully ripe, both their starch and sugar are highly indigestible; while, if over-ripe, they have developed in them irritating substances, which are likely to upset the digestion and cause hives or eczema, especially in children. Bananas should therefore be regarded rather as a luxury and an agreeable variety than as a substantial part of the diet.

Food Values of the Different Vegetables. The vegetables depend for their value almost solely upon the alkaline salts and the water in them, and upon their flavor, which gives an agreeable variety to the diet.

Parsnips, beets, and carrots are among the most nutritious, as they contain some starch and sugar; but they so quickly pall upon the taste that they can be used only in small amounts.

Turnips and cabbages possess the merit of being cheap and very easily grown. They contain valuable earthy salts, plenty of pure water, and a trace of starch. But these advantages are offset by their large amount of tough, woody vegetable fibre; this is incapable of digestion, and though in moderate amounts it is valuable in helping to regulate the movements of the bowels, in excess it soon becomes irritating. Both of them, particularly cabbages, contain, also, certain flavoring extracts, very rich in sulphur and exceedingly irritating to the stomach, which cause them to disagree with some persons. If these are got rid of by brisk boiling in at least two waters, then cabbage is a fairly wholesome and digestible dish for the average stomach. And because of its cheapness and "keeping" power, it is often the only vegetable that can be secured at a reasonable cost at certain seasons of the year.

Onions, especially the milder and larger ones, are an excellent and wholesome vegetable, containing small amounts of starch, although their pungent flavor, due to an aromatic oil, makes them so irritating to some stomachs as to be quite indigestible.

Sweet corn, whether fresh or dried, is wholesome, and has a fair degree of nutritive value, as it contains fair amounts of both starch and sugar. It should, however, be very thoroughly chewed and eaten moderately, on account of the thick, firm indigestible husk which surrounds the kernel.

Tomatoes are an exceedingly valuable, though rather recent addition to our dietary. Their fresh, pungent acid is, like the fruit acids, wholesome and beneficial; and they can be preserved or canned without losing any of their flavor. They were at one time denounced as being indigestible, and even as the cause of cancer; but these charges were due to ignorance and distrust of anything new.

Lighter Vegetables, or Paper Foods. The lighter vegetables such as lettuce, celery, spinach, cuc.u.mbers, and parsley have, in a previous chapter, been cla.s.sed with the paper foods. They are all agreeable additions to the diet on account of their fresh taste and pleasant flavor, though they contain little or no nutritive matter.

The Advantages of a Vegetable Garden. Notwithstanding their slight fuel value, there are few more valuable and wholesome elements in the diet than an abundant supply of fresh green vegetables. Everyone who is so situated that he can possibly arrange for it, should have a garden, if only the tiniest patch, and grow them for his own use, both on account of their greater wholesomeness and freshness when so grown, and because of the valuable exercise in the open air, and the enjoyment and interest afforded by their care.

[Ill.u.s.tration: THE JOY OF HIS OWN GARDEN PATCH]

FOOTNOTES:

[10] As vegetables and fruit are bulky and likely to spoil, on the long voyages of sailing vessels before steamships were invented bottles of the juice of limes (a small kind of lemon) were added, instead, to the hard-tack and "salt-horse" of the ship's stores. Because of this custom, the long-voyage merchantmen who carried cargoes round the Horn or the Cape were for years nicknamed "Lime-juicers."

CHAPTER VIII

COOKING

Why We Cook our Food. While some of all cla.s.ses of food may be eaten raw, yet we have gradually come to submit most of our foods to the heat of a fire, in various ways; this process is known as _cooking_. While cooking usually wastes a little, and sometimes a good deal, of the fuel value of the food and, if carelessly or stupidly done, may make it less digestible, in the main it makes it both more digestible and safer, though much more expensive. This it does in three ways: by making it taste better; by softening it so as to make it more easily masticated; and by sterilizing it, or destroying any germs or animal parasites which may be in it.

Cooking Improves the Taste of Food. It may seem almost absurd to regard changing the taste of a food as of sufficient importance to justify the expense and trouble of a long process like cooking. Yet this was probably one of the main reasons why cooking came into use in the first place; and it is still one of the most important reasons for continuing it. No one would feel attracted by a plate of slabs of raw meat, with a handful of flour, a raw potato or two, and some green apples; but cook these and you immediately have an appetizing and attractive meal. Any food, to be a thoroughly good food, must "taste good"; otherwise, part of it will fail to be digested, and will sooner or later upset the stomach and clog the appet.i.te.

Cooking Makes Food Easier to Chew and Digest. The second important use of cooking is that it makes food both easier to masticate and easier to digest. As we have seen, it bursts the little coverings of the starchy grains, and makes the tough fibres of grains and roots crisp and brittle, as is well ill.u.s.trated in the soft, mealy texture of a baked potato, and in the crispness of parched wheat or corn. It _coagulates_, or curdles, the jelly-like pulp of meat, and the gummy white of the egg, and the sticky gluten of wheat flour, so that they can be ground into tiny pieces between the teeth.

[Ill.u.s.tration: THE KITCHEN SHOULD BE CARED FOR AS ONE OF THE MOST IMPORTANT ROOMS IN THE HOUSE]

We could hardly eat the different kinds of grains and meals and flours in proper amounts at all, unless they were cooked; indeed they require much longer and more thorough baking, or boiling, than meats. The amount of cooking required should always be borne in mind when counting the cost of a diet, as the fuel, time, and labor consumed in cooking vegetable articles of diet often bring up their expense much more nearly to that of meats than the cost of the raw material in the shops would lead us to expect.

Cooking Sterilizes Food. A third, and probably on the whole, the most valuable and important service rendered by cooking is, that it sterilizes our food and kills any germs, or animal parasites, which may have been in the body of the animal, or in the leaves of the plant, from which it came; or, as is far the commoner and greater danger, may have got on it from dirty or careless handling, or exposure to dust.

While it was undoubtedly the great improvement that cooking makes in the taste of food that first led our ancestors--and probably chiefly induces us--to use the process, it is hardly probable that they would have continued to bear the expense, trouble, and numerous discomforts of cooking, had they not noticed this significant fact: that those families and tribes that had the habit of thoroughly cooking their food, suffered least from diseases of the stomach and intestines, and hence lived longer and survived in greater numbers than the "raw fooders." We are perfectly right in spending a good deal of time, care, and thought on cooking, preparing, and serving our food, for we thus lengthen our lives and diminish our sicknesses. Civilized man is far healthier than any known "n.o.ble savage," in spite of what poets and story-tellers say to the contrary.

The Three Methods of Cooking. The three[11] chief methods of cooking--_baking_, or roasting; _boiling_, or stewing; and _frying_--have each their advantages as well as disadvantages. No one of them would be suitable for all kinds of food; and no one of them is to be condemned as unwholesome in itself, if intelligently done; although all of them, if carelessly, or stupidly, carried out, will waste food, and render it less digestible instead of more so. In the main, the methods that are in common use for each particular kind of food, or under each special condition, are reasonable and sensible--the result of hundreds of years of experimenting. The only exceptions are that, on account of its ease and quickness, frying is resorted to rather more frequently than is best; while boiling is more popular than it should be, on account of the small amount of thought and care involved in the process.

Roasting, or Baking. Roasting, or baking, is probably the highest form of the art of cooking, developing the finest flavors, causing less waste of food value, and requiring the greatest skill and care. On general principles, we may say that almost anything which can be roasted or baked, should be roasted or baked.

On the other hand, roasting or baking has the disadvantage of taking a great deal of fuel and of time, and of being exceedingly fatiguing and annoying for the cook, making the labor cost high; and it cannot be used where a meal is needed in a hurry. If the process is carelessly done and carried too far, it may also waste a great deal of the food material, either by burning or scorching, or by the commoner and almost equally wasteful process of turning the whole outside of the roast--particularly in the case of meat--into a hard, tough, leathery substance, which it is almost impossible either to chew or to digest.

Boiling. The advantages of boiling are that it is the easiest of all forms of cookery, and within the grasp of the lowest intelligence; that, on account of keeping the food continually surrounded by water, it leads to less waste and is far less likely than either baking or frying to result in destroying part of the food if not carefully watched; and that it can be used in cooking many cheap, coa.r.s.e foods, such as the mushes, graham meal, corn meal, hominy, potatoes, cabbages, turnips, etc., which furnish the bulk of our food.

On the other hand, from the point of view of fuel used, it is the most expensive of all forms of cooking; and unless a fire is being kept up for other purposes, which allows boiling or stewing to go on on the back of the stove as an "extra," without additional expense, careful experiments have shown that the prolonged boiling needed by many of these cheaper and coa.r.s.er foods, especially such as are recommended by most diet reformers, brings their total cost up to that of bread, milk, eggs, sugar, and the cheaper cuts of meat,--all of which are more wholesome and more appetizing foods.

[Ill.u.s.tration: A KNOWLEDGE OF COOKING IS A VALUABLE PART OF A GOOD EDUCATION]

The supposed saving in boiling meat, that you get two courses, soup and meat, out of one joint, is imaginary; for, as we have seen, the soup or water in which meat has been boiled contains little, or nothing, of the fuel value, or nourishing part of the meat; and all the flavor that is saved in this is lost by the boiled meat, rendering it not only much less appetizing, but also less digestible. You cannot have the flavor of your food in two places at once. If you save it in the soup, you lose it from the meat.

Frying. The chief advantages of frying are its marked saving of time, of fuel, and of discomfort to the cook; it also develops the appetizing flavors of the food to a very high degree. A wholesome, appetizing meal can be prepared by frying, much more quickly than by either baking or boiling, and with less than half the fuel expense.

[Ill.u.s.tration: BOYS, AS WELL AS GIRLS, SHOULD KNOW HOW TO COOK]

The drawbacks of frying come chiefly from unintelligent and careless methods of applying it. It is somewhat wasteful of food material, particularly of meats; although, if the fat which is fried out in the process can be used in other cooking, or turned into a gravy, a good deal of this waste can be avoided. As, in frying, some form of fat has to be used to keep the food from burning, this fat is apt to form a coating over the surface and, if used in excessive amounts, at too low a temperature, may soak deeply into the food, thus coating over every particle of it with a thick, water-proof film, which prevents the juices of the stomach and the upper part of the bowel from attacking and digesting it. This undesirable result, however, can be entirely avoided by having both the pan and the melted fat which it contains, _very_ hot, before the steak, chop, potatoes, or buckwheat cakes are put into the pan. When this is done, the heat of the pan and of the boiling fat instantly sears over the whole surface of the piece of food, and forms a coating which prevents the further penetration of the fat. Quick frying is, as a rule, a safe and wholesome form of cooking. Slow frying, which means stewing in melted grease for twenty or thirty minutes, is one of the most effective ways ever invented of spoiling good food and ruining digestion.

Why Every One should Learn how to Cook. Every boy and every girl ought to know how to cook. Cooking is a most interesting art, and a knowledge of it is a valuable part of a good education. Everybody would find such a knowledge exceedingly useful at some time in his life; and most of us, all our lives long. As a life-saving accomplishment, it is much more valuable than knowing how to swim. Every schoolhouse of more than five rooms should have a kitchen and a lunch room as part of its equipment, and cla.s.ses should take turns in cooking and serving lunches for the rest of the children.[12]

FOOTNOTES:

[11] For meats a fourth method may be used--_broiling_, which for flavor and wholesomeness is superior to any other, but requires a special and rather expensive type of clear, hot fire and a high degree of skill.

[12] Whenever lunches are brought by children, or the school-lunch is a problem, if possible equip a spare room with a gas or a coal stove, sink, tables, chairs, necessary dishes, etc., and let cla.s.ses under direction of teacher take turns in purchasing food supplies for lunch; cooking and serving lunch; planning dietaries with reference to balanced nutrition, digestibility, and cheapness; washing pots, pans, and dishes; cleaning kitchen; protecting and storing foods; finding risks of spoiling, contamination, infection, fly-visiting; and practicing other forms of kitchen hygiene.

CHAPTER IX