Caroline King's Cook Book

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Excerpt from Caroline King's Cook Book: Foundation Principles of Good Cookery, With Recipes Or, perhaps she has attended a school which includes domestic science in its curriculum, and has learned something Of the chemical constituents of foods, the proteins, carbohydrates, and fats. She has hazy memories of lessons on balanced rations and calories, and so attempts to put to use what portion of this scientific knowledge she can recall. But the result is equally futile. With constantly advancing prices and incomes remaining stationary, it is a difficult matter to select foods which contain just the exact proportions of starches, sugar, fat, and protein required to form a perfectly balanced menu. She therefore abandons the search, and purchases those food products which will supply the greatest amount of nutriment at the smallest possible outlay, and her menus begin to show a marked resemblance to each other. The family continues to eat the same boiled or baked or fried meats the ones that are the easiest to prepare, the same cakes and puddings, salads and vegetables, until one meal so nearly resembles another that it is difficult to deter mine whether one is eating to - day's or last week's dinner. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.