Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-04-01
Table and Kitchen.
About the Trade and Service Of Cook

AS we advance along the lines of human
development we begin to show more atten-
ton to specialization which requires d.
vision Of labor, which places each worker
in the profession or calling best fitted to
his capacities for carrying out his part IN
the development Of the body polite.
One of the most serious checks to sue
cessful realization Of this attempt Is the
fact that we do not regard the nutritiye
function of the race as more than a forced
routine to be discharged with as little
thought and consideration as possible.
Many think that the six or eight working
hours which one-half of the population en-
pioys in preparing food for the other half
might be reduced and the time spent to
better purpose In more elevating pursuits.
This opinion might be justified by the in
ferior product which results from this field
Of labor in too many Instances. But such
a deduction is all wrong. Fl, ..---..-+ ...-
Cooking and It's Relation to Man.
The service Of cooking distinctly relates
to man and distinguishes him from the
other part of the animal creation. 1t should
teach him how to reduce the difficulties of
digestion of the varied food products at
command, while at the same time he in
creases his energy, adds to his superior
mental powers, prolongs life and generally
develops along the higher plane away from
the primitive being who was not far re-
moved from the beasts Of the field in his
instinct and habit. That we fail so gener-
ally in the purpose and design, and cooking
miscarries in the practice of what we teach
in theory Is because we place this particu-
lar duty far below in rank compared to all
human industries, and dc not demand the
skilled labor required In every other field.
To Increase and Preserve Energy.
~
study how to prevent the least resistance
to the purpose of storing up energy and
power, both the mental and physical vigor,
from the varied food supplies presenting
the essential elements needed toward this
end. ,...
In order to accomplish this we must have
an intelligent provision over the work of Sc
lecting such food materials as the complex
system of civilized human life demands, to
fortify the body to meet the wear and tear
of the sudden COMPLEXITIES and emergencies
which must be met by unfailihg outlay OF
mental and perhaps physfca energy. AT
the same time the. object sis to reduce the
ins or building nb The loss entailed by any
excessive mental or piiysical outlay The
health OF the nam4derIs eman may be main
tanned andehsslife Of usefulness prolonged,
no matter hove cesnnlex or strenuous 1t may
be, by a sttiet adhereneef to the SAME prin-
ciples whiehn govern every either industry,
knowledge and skill ID work rightly in the
construction Of t&etbody.
That cooking i5ca mhster profession and
should not be placed IN, the hands Of any
hut the most capable and well informed,
cannot be questioned when its right per-
sSsre tn than
knowledge of allfti1e natural laws involved
in the close relation oGtfood to man. This
places it in the field Of science. Skill ant,
proficiency that enables the cook to read
lily adjust these Laws to the every day
of a professional knowledge. A certain
amount OF manuan deEterity il also neces-
sery In the perf6fmance Of cooks du-
ties, and this adds the training of the
craftsman to the list OF requirements. Last
but not least must be contributed the in
spiration, the genius. of the artist to In
trcduce all the subtle shadings, blendings,
contrasts and variations which create har-
mony in Aavors and savoriness which play
such q prominent part In the usefulness of
the foods we eat ard the ultimate result ex-
pressed In the thought and action OF a
race or community.
with this knowledge of what the work
demands we have made but slow progress
In elevating the preparation OF food to
the dignity and standing to which It be-
ter how learned and sksilful. Is but mere
member and patcher Of the imperfect body,
Is held In greater esteem and honor than
the cook. and what need to wonder that
this Is so. so long as we select for the arbi-
tcrE Of our physical well being those whose
ignorance of even the most common food
principles and their purpose, makes them