Eating to Live Long

Paperback | May 20, 2014

byWilliam Henry Porter

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This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1920 edition. Excerpt: ... CHAPTER X THE CRIMES OF COOKS The traditional idea about what constitutes good cooking is about on a par with the answer of a pupil in the biology class, who said a lobster "was a red animal that walked backwards." The genial professor agreed that this statement was correct--with the trifling exceptions that a lobster was not an animal, but a shell-fish; that it wasn't red until it was boiled; and that it did not walk backwards, but sideways. This measures up pretty well with cooking in general, especially Mother's cooking. We used to like Mother's cooking. With our omnivorous appetites, and our tremendous oxidizing capacity, we might, as children, have liked anybody's cooking. As a matter of fact the mothers of the present generation, and of the generation immediately preceding the present Mother Really generation, were really novices in Only an the art of cooking, and also in Amateur their knowledge as to what constituted food values and a balanced diet. This explains why only three out of eight hundred and forty-six school children, examined in a representative Cleveland school, were free from dental disease of one kind or another; and why, of ninety thousand children examined in Chicago, 95% were in need of dental treatment. The reason is obvious. For one thing the average mother insists upon having, and feeding to her family, only the whitest of white flour, from which every particle of tooth and bone building mineral has been removed. She feeds her family on batter cakes, griddle cakes, pies, and other delectable foods fried and baked in grease, which substance permeates the starch granules and coats them over with a layer of indigestible fat. She frequently mixes sugar into the mess, and over this she and her family pour an...

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This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1920 edition. Excerpt: ... CHAPTER X THE CRIMES OF COOKS The traditional idea about what constitutes good cooking is about on a par with ...

Format:PaperbackDimensions:108 pages, 9.69 × 7.44 × 0.22 inPublished:May 20, 2014Publisher:General Books LLCLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0217817017

ISBN - 13:9780217817011

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