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The 1918 Fanny Farmer Cookbook
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Distilled water is chemically pure and is always used for medicinal purposes. It is flat and
insipid to the taste, having been deprived of its atmospheric gases.
There are many charged, carborated, and mineral spring waters bottled and put on the
market;
many of these are used as agreeable table beverages. Examples: Soda Water, Apollinaris,
Poland, Seltzer, and Vichy. Some contain minerals of medicinal value. Examples: Lithia,
saline,
and sulphur waters.
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SALTS
Of all salts found in the body, the most abundant and valuable is sodium chloride (NaCl),
common salt; it exists in all tissues, secretions, and fluids of the body, with the exception of
enamel of the teeth. The amount found in food is not always sufficient; therefore salt is used
as a
in
condiment. It assists digestion, inasmuch as it furnishes chlorine for hydrochloric acid found
gastric juice.
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Common salt is obtained from evaporation of spring and sea water, also from mines. Our
supply of salt obtained by evaporation comes chiefly from Michigan and New York; mined
salt
from Louisiana and Kansas.
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Salt is a great preservative; advantage is taken of this in salting meat and fish.
Other salts−lime, phosphorus, magnesia, potash, sulphur, and iron−are probably obtained
sufficient quantity from food we eat and water we drink. In young children, perfect formation
in
of
bones and teeth depends upon phosphorus and lime taken into the system; these are found in
milk, green vegetables, fruit, cereals, meat, and fish.
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STARCH (C6H10O5)
Starch is a white, glistening powder; it is largely distributed throughout the vegetable
kingdom,
being found most abundantly in cereals and potatoes. Being a force−producer and heat−giver
it
forms one of the most important foods. Alone it cannot sustain life, but must be taken in
combination with foods which build and repair tissues.
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Chapter I − FOOD
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