The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1901-07-27

"a derstanding of any subject can
be attained only by a knowledge
of its first principles, it has been the
aim in preparing these papers to start
in from the very foundation
NOT THE RESULT OF ACCIDENT.
Good cooking is not the result of ac-
There is reason in every process;
law governing every chemical change.
A course of medical lectures does not
make a physician, nor will collection
of choice recipes make a cook There
must be knowledge of compromising as
well as compiling, of baking as well as
mixing, and above all one must en-
gage in the real doing. Theory alone
will not suffice, but experience. which
practice only can give, is of utmost i'm
portance. If, then, as in natural Sc
quence, we pursue our studies from the
elementary facts regarding food and
nutrition through the. higher branches
of more advanced cookery, we Undue
our work with an enthusiasm which a
deeper insight into it's mysteries is
bound to inspire, our reward win be
more than ample.
RUSKIN'S DEFINITION. = Ruskin
gives very beautiful and comprehen-
sive definition of cookery when he says:
Cookery means the knowledge OF
Gree and Medea, and of Calypso and
Helen. and of Rebekah and of all the
Queens of Sheba. 1t means the knowl-
edge of all fruits, herbs, balms and
spices, and of all that is healing and
sweet in field and groves. and Savory
in meats 1t means carefulness, in
ventiveness watchfulness, Willingness
and readiness of appliance. 1t means
the economy of your great grandmoth-
ers and the science of modern chem
lists 1t means much tasting and nc
wasting It means English thorough
ness French art and Arabian hospital
[ity 1t means, in fine, that you are to
be perfectly and always ladies 0oaf-
givers) and are to see that everyone
has something nice to eat"
" Cookery is more prosaically defined
as THE art of preparing food for the
lnourishment of the human body" The
word cooking" which is derived from
the Latin coquo. means TO boil, bake
! heat dry. scorch or ripen.' All races OF
| mankind cook their food; even thu
$barbarians practice cookery in some
form however crude the method. 4
! nations progress in civilization is oft
zen measured by its advancement in the
1 culinary art Food is cooked to make
Lit more palatable and digestible. Thu
1 combined effect of heat and moisture
swells and bursts the starch cells il
flour, rice and potatoes; hardens the al
bumen in eggs, fish and meat; soften'
the fibrous portions of meat and thu
ceIlulose of vegetables.
THE INFLUENCE OF HEAT
Some foods are prepared for US by thu
direct heat of the sun, as fruit ant
vegetables, which are eaten in a nat
IuraI state. The process of ripenfng il
a sort of natural cooking. MATERIAL
which are dried in the sun also under
60 a form of natural cooking, MIX ant
eggs dypes of perfect food are pre-
ysared for us with the assistance of tn
heat derived from the warm, Living
hody. But the bulk of the food we ca
is cooked by the direct application ant
/ Artificial heat for household purpose
lis obtained by the chemical union o
the oxygen in the air with the com
lbustible INSTRUMENTATION and hydro
eeu-found in the fuel the fuel use,
varies according to preference or con
yenience, but whether it is wood, coal
oil or gas. it is composed of carbon
or some of it's compounds. united wit
hydrogen.
HYDROGEN AND CARBON.-Hy
dreeen is a colorless gas, constitutin
Lone-third the bulk of water. 1t is in
I fiammabIe and burns with an intens
lbaat Carbon is an elementary sub
stance which predominates in all OF
Iganic compounds. 1t is combustibl
land forms the base of charcoal, enter
largely into the composition of miner
al Goals and in combination with ny
drogen. forms Illuminating gas. tn
vegetable world is the original source c