File:American cookery (1915) (14781503091).jpg

Identifier: americancookery19unse_0 (find matches)
Title: American cookery
Year: 1914 (1910s)
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Publisher: New York (etc.) : Whitney Publications (etc.)
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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Text Appearing Before Image:
5PARKLING GELATINE (Granulated) Where can you find so attractiveand tempting a dessert as thisSnow Pudding made with KnoxSparkling Gelatine? ^^. Recipes for this and 6ther dishes ^in every package, or send for our new rnmsim 1916 Recipe Book FREE for your grocers name. Pintsample for 2c stamp andgrocers name. CHAS. B. KNOX CO,, INC. 407 Knox Avenue u Johnstown, N. Y. ;
Text Appearing After Image:
Buy advertised Goods — Do not accept substitutes561 Food and Digestion I AM glad the day has gone by whenit is considered lady-like to havea small appetite. Why, blessyou, how is the body to be kept in goodworking order and the best work donewith the least wear and tear to its won-derful mechanism, if you fail to useplenty of fuel — that is, take plenty ofnourishment? The very work of differ-ent organs necessary to extract thenourishment from food taken, and put itinto proper condition for assimilation,involves much tissue waste. Then,every exertion, either physical or mental,is attended by more waste. All of thismust be replaced by the food we take.I do not mean that you should take inhuge amounts of material, hard, perhaps,to digest, thinking that the more youeat the stronger you will be. But Imean eating intelligently a sufficientamount of the right kind of food toproperly nourish the body. Most peoplemake a great mistake in allowing toolong intervals to elapse between meals.Fo

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