Chapter III: Part 3

Dishes which are liked and the methods followed in preparing them will vary in different countries and at different times, yet this does not of necessity mean that the nutritive value of the diet varies correspondingly. In the same way it is possible for us to vary the selection of our foods and the character of our diet at will, according to the demands of our taste and our purse, without correspondingly changing its value for supplying the needs of the body. This means that the housekeeper, in suitable ways, can use cheese, meat, fish, eggs, and other foods of similar composition as substitutes for one another, being governed by their relative market value at different times and seasons, by the tastes of her family, and similar considerations. If she uses the different foodstuffs with reference to their nutritive value and is skillful in preparing foods in appetizing ways and in serving them in attractive combinations, the daily fare may be both adequate and pleasing, whether she selects cheese or meat or fish or eggs or other foods to supply nitrogenous material and fat. Here, as in all that pertains to housekeeping, true economy is dependent upon a knowledge of materials and skill in using them.

Transcriber’s Notes

pg 8 Removed repeated word the from: If cream is removed the the
cheese
pg 12 Changed brought about chiefly by the action of enzyms to:
enzymes
pg 15 Changed 90 per cent of the nitrogeous to: nitrogenous
pg 20 Changed the curd assumes a custardlike to: custard-like
pg 24 Added period after No in: Cheese Fondue No 1.
pg 24 Added period after: 1 tablespoonful of butter
pg 25 Changed Corn and Cheese Souffle. to: Soufflé.
pg 31 Added period after: Salt, cayenne pepper, and nutmeg