mption by a number of methods and the method
by which the food is prepared either increases or decreases its
digestibility, palatability, and general usefulness.

Certain foods, as has already been stated, require a high degree of
temperature to make them wholesome, but if this temperature is applied
by means of heated fat, as in frying, the food is changed from a
wholesome to a more or less indigestible article. In health the organs
of digestion are capable of overcoming much of the harm wrought by
wrong preparation, but even in the healthy, normal individual a steady
diet of fried food will eventually undermine what is known as good
digestion. In abnormal conditions (illness) frying is a method seldom,
if ever, used.

~Preparation of Food.~--The various methods to which food is subjected
in preparation for human consumption may be summed up as follows:
boiling, simmering, steaming, baking, roasting, broiling, frying,
sauteing.

~Boiling~ is cooking in water raised to the boiling point, 212 deg. F.
(sterilizing). This method is commonly used in the cooking of starchy
vegetables and cereals, and in the cooking of green vegetables, such
as spinach, carrots, beets, corn, asparagus, etc. Stewing is a form of
boiling. As a rule water is used, and the vessel is left uncovered, so
that as the food is cooked the surplus moisture evaporates, leaving
the food tender. Dried fruits, such as prunes and apricots, are
prepared by this method.

~Simmering~ is cooking in water, the temperature of which is not
raised to the boiling point, but kept between 200 deg. F. and 210 deg. F. This
method is used in the preparation of eggs and dishes in which eggs
predominate, since proteins are made tough if subjected to a high
degree of temperature. Coddled eggs, for example, are prepared by
placing the egg in a clean vessel and pouring over it the boiling
water, then covering the vessel and allowing it to stand for ten or
fifteen minutes. The vessel and the cold egg reduce the temperature of
the water to about 185 deg. or 190 deg. F. and in this way prevent a
toughening of the albumen of which eggs are chiefly composed. Soups,
broths, ragouts, etc., are prepared by this method.

~Steaming~ is cooking over hot water or by steam. This method may be
accomplished on the top of the stove in a "double boiler" or in the
oven in a deep covered pan fitted with a "rack" to hold the article to
be cooked. Either method allows the vessel in which the