aterials contain, then and not till then shall we be able to
adjust our diet to the demands of health and purse."

Cooking of Food.

It is sometimes asked, why do we cook our food? As many opportunities
will occur during this course of instruction for a comparison of the
customs and diet of the various countries, and the advance of
civilization in this direction, we will confine ourselves to the
definition of the term as it concerns ourselves.

Mr. Atkinson says, that "Cooking is the right application of heat for
the conversion of food material."

As much of our food requires cooking, how we shall cook it so as to
render it more palatable, more digestible, and with the greatest
economy of time, fuel and money, is an object deserving the most
careful attention. The art of cooking lies in the power to develop
certain flavors which are agreeable to the palate, or in other words,
which "make the mouth water," without interfering with the nutritive
qualities of the food prepared, to understand by what method certain
foods may be rendered more digestible, and to provide variety.
Monotony of diet and of flavor lessens the appetite and fails to
stimulate the digestive organs.

The chemical changes, produced by cooking food properly, aid
digestion, beside destroying any germs which may be contained in the
food. Nearly all foods--except fruit--require cooking. The
digestibility of starch depends almost entirely upon the manner in
which it is cooked, especially the cereal class. Gastric troubles are
sure to follow the use of improperly cooked grains or starches. (See
Chap. VII.)

Methods.

The following are the usual methods observed in cooking, viz.: (1)
boiling, (2) stewing, (3) roasting, (4) broiling, (5) frying, (6)
braising, (7) baking, (8) steaming.

BOILING.

Water boils at a temperature of 212 deg. F. Simmering should be at a
temperature of from 175 deg. F. to 180 deg. F. When water has reached the
boiling point, its temperature cannot be raised, but will be converted
into steam; hence the folly of adding fuel to the fire when water has
already reached the boiling point.

STEWING.

Stewing allows the juices of the meat to become dissolved in water
heated to the simmering point. The juices thus dissolved are eaten
with the meat. If not injured by the addition of rich sauces or fats,
this is usually a very digestible method of preparing certain kinds of
meat.

BROILING.

Broiling is cooking directly o