The Institute cook book

Yet the cooking itself has always been looked upon as a despised work. The contempt of Lynette for Gareth, "but a kitchen-knave," is typical of an attitude that has lasted well into the present day. In late years, happily, with the rise of science in all its varied branches, a new interest in the subject has been awakened, and women of education and attainments have become more generally concerned with what is going on within their kitchens. We remember with amusement the time when writing was regarded as menial, when kings would not wield a pen, and were dependent for whatever writing was needed upon the work of hired scribes. Who knows but that cooking may also some day be honored equally by aU? However that may be, it is at least essential that every housewife should know something of the scientific principles of nutrition and should endeavor to have the meals served in her household both wholesome and attractive. " Nothing," says Dr. Harvey W. Wiley, for many years chief chemist of the United States Department of Agriculture, "is more important in the evolution of the race than dietetics. The study of buying for the table and the proper preparation of what is bought, is as much an art as the writing of a good book or the composition of a fine piece of poetry *' Food and Its Uses. — In many ways the body is like a machine, with food as its source of motive energy. In the furnace fuel is burned quickly, in the body, slowly; but the final results are the same. The body differs from the machine, however, in that the food or fuel assists in building up as well as in supplying energy. Further, if more fuel is taken into the body than is necessary, it can be stored as reserve material, usually in the form of fat. Foods are classified according to their uses in the following manner: . FnoTEiN—forins tissue; yields energy. White of egg Curd of milk Lean meat Gluten of grain Old peas, beans, lentils Fats — stored as fat; yield energy. Fat of meat Butter Ohve oil Oils of nuts and grains Cahbohtdbates — transformed into fat: yield energy. Starch Sugar Mineral Mattehs — form hone; assist in digestion. Phosphates of lime, potash, soda, etc. In general it may be said that the different nutrients can to a greater or less extent do one another's work, one being burned as fuel in place of another; but while protein can be burned in the place of fats and carbohydrates, neither of these can do the work of the protein In building or repairing tissue. Care should therefore be taken to preserve the proper balance of foods in every daily menu. The wise housekeeper will not plan a meal in which all starchy or all fatty foods predominate, and she will see to it that protein in some form is provided. (See chapter on "Menus," page 481.) The protein she will find in cheese, meat, eggs, fish, dried legumes, etc., using one or another at practically every meal, and being guided in her choice by the market value at different seasons and by the tastes of her family. If she is skilful in preparing the various foodstuffs in appetizing ways, the daily menu may be both adequate and pleasing.