Food Materials and Their AdulterationsHome Science Publishing Company, 1898 - 183 sider |
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Side 5
... MEATS , OR TINNED GOODS 118 VII . CONDIMENTS . VIII . PERISHABLE FOODS , AND THE MEANS FOR PRE- 125 SERVING THEM . — MEAT , FRUIT , ETC. . • · 144 IX . OTHER MATERIALS USED IN COOKING . • • • 151 X. PRINCIPLES OF DIET · · 162 LIST OF ...
... MEATS , OR TINNED GOODS 118 VII . CONDIMENTS . VIII . PERISHABLE FOODS , AND THE MEANS FOR PRE- 125 SERVING THEM . — MEAT , FRUIT , ETC. . • · 144 IX . OTHER MATERIALS USED IN COOKING . • • • 151 X. PRINCIPLES OF DIET · · 162 LIST OF ...
Side 10
... meat , game , and flour ; mechanical skill gives her all kinds of labor - saving devices ; the general pros- perity and improving taste of the country admit of tasteful decoration of the rooms . Surely , never did housekeeping present ...
... meat , game , and flour ; mechanical skill gives her all kinds of labor - saving devices ; the general pros- perity and improving taste of the country admit of tasteful decoration of the rooms . Surely , never did housekeeping present ...
Side 117
... the bees from flowers , will contain many pollen grains . The absence of these is a suspicious circumstance . Beeswax is blackened by warm sulphuric acid , while paraffine is not affected . VI . CANNED FRUITS AND MEATS , OR TINNED GOODS.
... the bees from flowers , will contain many pollen grains . The absence of these is a suspicious circumstance . Beeswax is blackened by warm sulphuric acid , while paraffine is not affected . VI . CANNED FRUITS AND MEATS , OR TINNED GOODS.
Side 144
... meat has steadily increased , in spite of the increase in price . It is said that the cost of meat in England has increased thirty - five per cent in the past twenty - two years . A large quantity of dried and tinned meat is now ...
... meat has steadily increased , in spite of the increase in price . It is said that the cost of meat in England has increased thirty - five per cent in the past twenty - two years . A large quantity of dried and tinned meat is now ...
Side 145
... Meat should be obtained from healthy animals , and kept in a clean place , in order that it may form a wholesome food . The bad odor of tainted meat should be a suf- ficient warning of its character . A very slight taint , such as ...
... Meat should be obtained from healthy animals , and kept in a clean place , in order that it may form a wholesome food . The bad odor of tainted meat should be a suf- ficient warning of its character . A very slight taint , such as ...
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acetic acetic acid adulteration alcohol Allspice amount article of diet beet beverage boiling water bread butter called cane sugar carbonic acid cassia cause cells cent cheese chemical chemist Chemistry cinnamon cocoa coffee color composition contain cooking copper corn meal cream of tartar detected dextrine dextrose Dietary Studies digestive diseases dissolved drinking examined Fehling's solution fermentation flavor flour food materials fruits germs ginger gives glucose gluten grain grams grape sugar grinding ground hard water heat hence honey housekeeping husk infusion kernels less lime liquid maize maltose meat metallic milk mustard nitrogenous substance nutmegs nutrition Oatmeal obtained pepper phosphate plant portion Potatoes pounds powdered prepared present produced pure quantity rice salts samples seeds soda soluble solution spices starch sugar sucrose sulphate sweet syrup taste tests tion tumeric vegetable vessel vinegar water supply wheat wheat flour yeast