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Joann Cheong's Articles in Food and Drink

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  • What Is Importance Of Digestion Hygience
    With the stomach and other digestive organs in a state of perfect health, one is entirely unconscious of their existence, save when of feeling of hunger calls attention to the fact that food is required, or satiety warns us that a sufficient amount or too much has been eaten.
  • Preparing Fish Soups Fast
    Fish stock - you need ingredients:- 2 lbs. of beef or veal (these can be omitted), any kind of white fish trimmings, of fish which are to be dressed for table, 2 onions, the rind of 1/2 a lemon, a bunch of sweet herbs, 2 carrots, 2 quarts of water.
  • Fifth Elements In Food
    The purposes of food are to promote growth, to supply force and heat, and to furnish material to repair the waste which is constantly taking place in the body.
  • Cooking Rice Bibe
    Rice needs to be thoroughly washed. A good way to do this is to put it into a colander, in a deep pan of water.
  • The Best Nutritious Barley
    Barley is stated by historians to be the oldest of all cultivated grains.
  • Discover Best Of Soup Making
    Lean, juicy beef, mutton, and veal, form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed. Stale meat renders them bad, and fat is not so well adapted for making them.
  • Your Own Fruit Cocktails
    Cocktails made of a combination of fruits are often served as the first course of a meal, usually a luncheon or a dinner, to precede the soup course. In warm weather, they are an excellent substitute for heavy cocktails made of lobster or crab, and they may even be used to replace the soup course.
  • Preparing The Best Cereals
    Cereal is the name given to those seeds used as food (wheat, rye, oats, barley, corn, rice, etc.), which are produced by plants belonging to the vast order known as the grass family.
  • The Way To Cook Grains
    All grains, with the exception of rice, and the various grain meals, require prolonged cooking with gentle and continuous heat, in order to so disintegrate their tissues and change their starch into dextrine as to render them easy of digestion.
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