The daily morning journal and courier., 1894-10-02

every exhibition. The orchestra with twenty pieces under the direction Of Frank Fichtl. will also render this pro- gram this evening:
 March-Liberty Bell ..............Sousa overture-Lodoiska .Cherubini Waltz-My Belle Adoree ............R Roy Selection-Faust ...............G .Gounod The Butterfiy-Morceau Character
 lstic .................,... ''behuiA Xylophone Solo-Cordelia Polka
 ....................... Muller
 J. Lynehan.
 Medley-Behind the Scenes ...... ..Bendix Gavotte-Little Coquette ........Jordan Selection-Tar and Tartar ..........Itzel
 Mrs. Lincoln delivered the first in her valuable series of lectures on cookery at 3 o'clock in the afternoon. The lec- lures are given in the big squad room in the armory in the rear of the rear gallery every afternoon at 3 o'clock. The admission is only ten cents. They are lectures the usual price for which Is $1. In her lecture yesterday after noon she said
 Cooking has been defined as "the art of preparing food for the nourishment of the human body"
 There Is no such thing as Tuck" or guess work in good cookery. And though good results will sometimes fol- law haphazard work, a person cooking | successfully in this way really has learned certain facts, and follows, though unconsciously, certain laws. tg Ilty ba of ignorance of the principles which underlie all successful culinary work. But too frequently 1t is ascribed to poor materials, incorrect recipes, or i'll luck.
 By good cookery, I mean, not skill in copying the work of some French chef, or ingenuity in fashioning some novel compound, but the most econom- ical, the most wholesome and the best preparation of the choice food mate rials, which nature has so lavishly be- slowed upon us. Such a preparation of food requires something more than mere initiative or mechanical skill, and my purpose to-day is to call your att tention to some things which I con- sider more essential to the proper prep aration of food than the mere work of putting food materials together after certain formula.
 ! There is a great deal of knowledge, even among experienced housekeepers, of the nature of food and its proper combinations, and much unwholesome cooking has been the result of this ig- norance.
 | First, it is we'll for every woman, and especially every young woman, to un- derstand why we need food, how it &C., complishes it's purpose, what kinds of food are required, and why we need to repare or cook them. Then she can better understand the methods of prep aration.
 l Taking the requirements of the body as the basis, foods have been classified as Follows:
 Proteids, or nigenous, such as milk, eggs, meat, fish and other foods which contain some form of albumen, and whose office is to build up muscles, brain, nerve and other tissues. l. .Garhonaceous, including starches, sugar and fats, which generate heat, and are the source of our bodily ener- gy.
 Mineral of ash, which build up bony and other mineral issues, and ..
 Water, the solvent and carrier of all food.
 This distinction is made chiefly for convenience in studying the value of | food stuffs for "in nature" except in the case of water, one is not found without the other, and they are never quite separated the one from the other unless by the art of man."
 To render this three-fold service, our food should consist of such materials as will give out heat and are similar to, or capable of being changed into substances which can be built into the various tissues of the body.
 Hence a knowledge of the composition of the body, and of food substances is indispensable. Without it we cannot properly select our food. Our choice of fruit may be partly de- termined by instinct or appetite, and possibly might be wholly so, were it not that by the law of inheritance, or our own indiscretion, the vigor and promptitude of operation of this nat ural guide, have been greatly inn paired. 4r
 We must, therefore, summon reason and intelligence to our aid in selecting proper food.
 I do not mean to imply that it is necessary to know the scientific name of every bone in the body or the exact location and use of every muscle, but we should have general conception of the principal organs of the body, and especially the processes of diges- | tion. .r
 How many women here to-day who are no longer in school, can explain the effect of the different digestive fluids, or the process "f absorption, or the cir culation of the blood? I am willing to confess that could not until came to study it in connection with cooking, al- though I studied physiology in my school days. But then there were no practical illustrations in the teaching, and I saw no connection between the text in the book and the food on my mothers table. The stre ngest impress l sion left on my mind was that of the | account of the observation of the pro- l cess of digestion in the stomach of AL exis St. Martin, by which the time re- quired for various foods was deter mined. And it was years before real ly understood that digestion does not begin or end in the stomach. While we do not have partitions in our stom- achs, as the waiter at the country hotel supposed might be the case with the