The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1880-11-25
. SCIENCE IN THE KITCHEN.
How Food can be Cooked 80 as to bo
Healthful.

How Food can be Cooked 80 as TO be
Healthful.
Within the past few years there has
been general awakening by the public
to the fact that they are outraging all
rules of health by their Incorporate man.
ner of eating and drinking, and numer.
Gus has been the reforms and scores oi
reformers have sprung up on every side
all anxious to contribute advice on 80 vi.
tai subject. Among the latter there
are none better known that Mrs. Amelia
Lewis, of the Food and Health Depot,
Manchester, England, editress of several
health journals, authoress of a number OF
works on food and health and inventor
ola new system of cooking, at present in
New York preparing for lecture tour
through the principal cities and towns of
the interior. Mrs. Lewis was visited at
her Office, in Printing House square, by a
Star reporter yesterday, and free ex.
preston of her views on the subject of
healthful food and the manner in which
it should be prepared for the table was
impaired.
81 am and enthusiast on the subject OF
health and it's promotion by wholesome,
economic food" she begun, 'and have
labored in this direction for many years
in England, where the subject is heartily
entertained by representatives of all
classes. More attention is given the
matter in England, from the fact that the
food facilities of America do not exist
there. With many, meat is luxury en-
tertained once a day, while here it is a
drug to the food system, and is found on
the table at every meal. In Ireland, the
extreme to America is met, her people
who labor being obliged to make out the
majority of their breakfasts, dinners and
suppers on red herring and potatoes. 1t
is 4 pity that 80 many of them should be
starving for lack of meat, which is so
plenty here"
"In what manner does your system of
cooking differ from the majority of sys-
TENS now in vogue?"
'In such q manner that it is difficult to
describeitin newspaper space. became
aware some years ago that by our system
of cooking a great deal of the nutrition of
food was lost. The excessive heat of
open fireplaces and CRATES, which are so
numerous outside of America, placing
animal food in water and boiling it to
death and the arbitrary amalgamation
aud combination of food cooking, all
carried out in no set or healthful princi-
Piles whatever. Isct to work and devised
stove so arranged in compartments,
which will equalize the heat, difusing it
in even air waves to the cooking vessels
of good tin, the radiation of which aids
in cooking. Fish, meat and vegetables l
can roast the same by dry heat process.
BY cooking in this manner the fibre OF
food becomes softened, the nutritious
juices retained and the true aroma pre-.
served. The American system of cooking
is in many ways superior to the English ;
the method in which all food is hastily
prepared not only destroys it but saps the
health of those eating it."
'Has the present system anything to
do with the vast amount of indigestion
prevailing?"
"1t is responsible for all indigestion,
dyspepsia and all other disorders to which
a poor man is heir through the stomach,
tIat key to his existence. Man is linn
tied machine, devised to work up force
and matter, and must be treated as SUCH
His powers have to be regulated accord.
ing to certain health laws, and those
should be made and educational question
and thoroughly taught. The human
stomach cannot work up and digest
everything forced into it. We harden
fibre; We burn meats and dry out the
nourishing juices; we exhaust fish in
boiling it, we devour half raw greasy
cakes in conjunction with the rest, and
then leave the problem of digestion to be
solved in our poor stomachs. The brain
is acted upon instantly, and becomes
plethoric and unable to act after an in.
iudicious meal of foodso prepared. Lit
erary men, men who have to use their
brain power all day and far into the night;
commercial men with great anxieties,
teachers and every brain worker, suffers
to an excrutiating degree from such badly
prepared meals. A peculiar faintness
pcrvades the body ola victim to indiges'
tion, and it is the cause with many of ex.
cessive alcoholic drinking. So serious is
this question that if a reform is not made
in four generations we shall not be able
to consume raw fruit or anything but the
softest fibre-anything but like the meals
we make DOW. Parents with strained and
weakened digestions find their children
suffering the same, and this will continue
until there is sweeping change"
SIS indigestion so prevalant among
the working classes?"
"No; they eat slower and take more
exercise; still with them it is an impor.
tant question. The man who partakes o.
all improperly cooked dinner cannot be
expected to perform his duties with 8
clear and comprehensive mind"
"What are your views on the economy
of cooking?"
ECONOMY is everything. The waste
in England is bad enough, but it is nc
comparison to what I find here. By
course cooking, food becomes detestable
and is thrown away; more is wasted
upon the wh ole in America thanis eaten
Then again too much bread and meat j:
placed on the table, and not enough veg
etables. Vegetables, variety of them
are much cheaper than bread. Have
some meat, bread and vegetables fol
breakfast, or fish if possible, instead o
the meat; a very light dinner, apart from
puddings and dumplings, which are in
clined 10 make one heavy, and vel
cooked meat, bread and vegetables vii
swell instead of shrinking; avoid exces
sive use of tea and coffee; cook variety
of vegetable dishes to the exclusion of 81
much meat and bread do away will
costly, unhealthy pies and cakes and tht
true spirit of economy may be arrived
at"
"You object to tea and coffee, it ap
pearsw
Certainly I do; I would rather Sc,
the workman take an occasional glass o
beer at meals instead of tea and coffee
Tea regard as especially unified 70
constant use. Though exhilerating, it il
weakening. and creates an appetite TO
alcoholic drinks. The proposed reform o
1 ~