The 1918 Fanny Farmer Cookbook

The chief office of mineral matter is to furnish the necessary salts which are found in all

animal

and vegetable foods. Examples: sodium chloride (common salt); carbonates, sulphates and

phosphates of sodium, potassium, and magnesium; besides calcium phosphates and iron.

Water constitutes about two−thirds the weight of the body, and is in all tissues and fluids;

therefore its abundant use is necessary. One of the greatest errors in diet is neglect to take

enough water; while it is found in all animal and vegetable food, the amount is insufficient.

Vitamines, growth−promoting substances, are essential especially for children. They are

in milk, butter, egg yolks, green leaves, etc.

found

CORRECT PROPORTIONS OF FOOD

Age, weight, sex, occupation, climate, and season must determine the diet of a person in

normal

condition.

Liquid food (milk or milk in preparation with the various prepared foods on the market)

constitute the diet of a child for the first eighteen months. After the teeth appear, by which

should

time

ferments have been developed for the digestion of starchy foods, entire wheat bread, baked

potatoes, cereals, meat broths, and occasionally boiled eggs may be given. If mothers would

use

Dr. Johnson’s Educators in place of the various sweet crackers, children would be as well

pleased and better nourished; with a glass of milk they form a supper suited to the needs of

little

ones, and experience has shown that children seldom tire of them. The diet should be

gradually

increased by the addition of cooked fruits, vegetables, and simple desserts; the third or fourth

year fish and meat may be introduced, if given sparingly. Always avoid salted meats, coarse

vegetables (beets, carrots, and turnips), cheese, fried food, pastry, rich desserts, confections,

condiments, tea, coffee, and iced water. For school children the diet should be varied and

abundant, constantly bearing in mind that this is a period of great mental and physical growth.

Where children have broken down, supposedly from over−work, the cause has often been

traced to impoverished diet. It must not be forgotten that digestive processes go on so rapidly

that the stomach is soon emptied. Thanks to the institutor of the school luncheon−counter!

The daily average ration of an adult requires

1/2 oz. protein

8 oz. starch

oz. fat

Chapter I − FOOD