The manner of preparing our food has much to do with our usefulness in this life, and with the building of our characters. The health of the family may be safeguarded by a careful, well-ordered diet, and this subject should appeal to every thinking mother. As a science, cooking is one of the most essential in practical life, and more than this it is one of the fine arts. Our aim should not be simply to arrange some concoction to appeal to a perverted appetite, without, any consideration of its digestive qualities. Our cooks need education in making foods that nourish. Imperfect knowledge of cooking leads to diseases of every kind; and both children and adults suffer as a consequence.
The object sought in cooking is two-fold; first, to render the food more digestible; second, to develop its flavors, making it more palatable and inviting. No indifference should be manifested in the preparation of food. If the food eaten is not relished, the body will not be so well nourished. Food should be prepared in such a manner that it will be appetizing as well as nourishing. A glance at Plate I. will show us the foods which contain the highest per cent of nutritive value. Vegetables contain a small amount of nutriment. They are valuable, however, for their flavors and for the large quantity of organic fluid and mineral matter which they contain. Combined with grains and nuts, they furnish the needed bulk to the food. The grains make a highly nutritious food, and with nuts and fruit, make a perfect and ideal diet.