The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-04-02

Chicago.
The Trade and Service of Cooking.
As we advance along the lines of hui
man development we begin to show
more attention to specialization which
requires division of labor, which
places each worker in the profession or
calling best fitted to his capacities for
carrying out his mart in the development
of the body polite. One of the most
serious checks to a successful realiza-
ton of this attempt is the fact that we
do not regard the nugritive 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 OF eight
working hours which One-half of the
population employs 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
inferior product which results from this
field of labor in too many instances But
such a deduction is all wrong.
COOKING AND ITS RELATION TO
NAN.
The service of cooking distinctly re-
lates 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 increases 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 removed from
the beasts OF the field in his instinct and
habit. That we fail so generally in the
purpose and design, and cooking mis-
carries in the practice of what we teach
in theory is because we place this par
ticular duty far below IN rank compared
to all other human industries, and do
not demand the skilled labor required in
every other field.
TO INCREASE AND PRESERVE
ENERGY.
In preserving the energy of man we
must study how to prevent the least re-
sistance to the purpose of storing UP
energy and power, both the mental and
physical vigor. from the varied food sup
plies presenting the essential elements
needed toward this end.
In order to accomplish this we must
have an intelligent provision over the
work Of selecting 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 COM
plexities and energies which must be
met by unfailing outlay of mental and
| perhaps physical energy. At the same
time the object is to reduce the effort
of the alimentary system in replacing
or building up the loss entailed by any
! excessive mental or physical outlay. The
| health of the modern man may be main
tanned and his life Of usefulness pro-
! lOnged. no matter how complex or
ence to the same principles which gov
ern every other industry. knowledge
and skill to work rightlyin the construc-
/ ton of the body
That cooking is a master profession
and should not be placed in the hands
Of any but the most capable and we'll in
/ formed, cannot be questioned when it's
| right performance embraces more re-
! there must be a knowledge of all the
natural laws involved in the close rela-
! ton Of food to man. This places it in
/ the field OF science. Skill and proficiency
4 that enables the cook to readily adjust
these laws to the every day needs. de-
mands and proves the advantage of a.
/ professional knowledge. A certain
1 amount of manual dexterity is also nee
/ essary in the performance of q cooks
! duties, and this adds the training of the
! CRAFTSMAN to the list of requirements.
Last but not least must be contributed
| the inspiration, the genius, of the artist
| to introduce all the subtle shadings,
! blendings, contrasts and variations
which create harmony in fiavors and
! savOrineSs which play such a prominent
part in the usefulness Of the foods we
/ eat and the ultimate result expressed in
/ the thought and action of race or
community.
With this knowledge of what the work
demands we have made but slow pro-
gress in elevating the preparation Of
food to the dignity and standing to
which it belongs. Still, the physician,
! VINO no matter now learned ana Skill
| full, is but a mere mender 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 arbiters Of our
/ physical well being those whose ig-
norance of even the most common food
! principles and their purpose, makes
them utterly unfit for this essentially
human work.
SIMPLE, NATURAL FOODS.
In order to distinguish wholesome
food from the almost endless variety Of
! heavy, Overseasoned foods, we lay per
4 haps too much stress upon the words
! and not the meaning of simple, natural
foods and lead many to conclude that
| all pleasure giving dishes are under the
ban and nothing elaborate or intricate
but is a delusion and a. snare to tempt
| the prevented appetite.
Civilization will not permit us to re-
/ strict ourselves to a regime that will
4 suffice the needs of the Arab who is sat
isfied with dates, the Esquimau who
! subsists on blubber, the Chinaman who
will be content with rice, but must con-
/ form with wise judgment and common
sense to a more flexible and varied die
tary in order to obtain the essential ele-
ments in the varying combinations his
mode OF living, occupation and condi-
tions may need.
Cut into small cubes an equal quanti-
ty of picked beets, potatoes, dill pickles
and raw tomatoes. Rub the hard boiled
yolks of four eggs through a sieve into
a bowl Then mix carefully and grad
ually to cream with oil and vinegar.
/ Season with salt and pepper and a ia
blespoonful of essence of anchovies. Add
to the vegetables and toss lightly until
mixed Garnish with crisp lettuce and
sliced eggs.
RICE PUDDING A LA CARAMEL
Wash wen. parboil and drain four
ounces of rice; then cover with a quart
of milk and cook 20 minutes, add three
ounces of sugar; an ounce of butter and
slice of yellow rind of lemon: add four
eggs beaten light with a cup of milk;
cook a few moments longer. Put cup
of graduated sugar in a saucepan; stir
and cook until It is a brown color, but
not burnt Pour this into charlotte mold,
| covering the sides and bottom. Turn in
| the rice pudding; set in a large sauce
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