Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-12-20
which was alluded to in the notes on physi-

winch was auuued 10 IN the notes on physi-
cal exercise.
The starches themselves, It is well known
are not digested by the gastric juice. II
mastication is efficient enough saliva Is pro-
duced TO digest the greater portion of the
CARBOHYDRATES before they leave the stom-
ach. But in our hurried lives quick eating
prevents this, and these substances are
almost entirely digested in the intestines
after leaving the stomac CHI.
A large amount of fat, quantities of fluid
substances, containing a large amount of
indigestible residue, such fruits, slightly
delay the action of the gastric juice on the
proteidS; but each of these is necessary
to health they should be consumed either
between meals or with a meal at which
little proteid is taken, as the case may be-
The ideal time for taking fluids is about
one hour before meals; fats should be eaten
toward the end of light meal and early in
the day in preference. the active move
ments of the day favoring their absorption,
while fruit should never be eaten at the end
Of such a meal as dinner, but either in the
manner previously described or regularly
In the morning before or at breakfast, or
sometimes at night. The American plan of
fruit with breakfast is an eminently ra-
adopted in England, where 1t at first met
with much ridicule. Fruit should prefer
ably be cooked as its ripeness cannot
always be relied upon.
This leads to the inquiry into the pur-
poses of cookery. Its chief function is the
softening of those parts Of our food which
were, in the living state, the walls or en-
velopes Of the cells which compose all Nv
ing beings. In other cases it causes a par
tial coaguation or hardening OF fluid sub
stances, so as to enable us to introduce
them into the stomach in fine state OF d.
vision. For example, raw egg Will be
coagulated by the gastric juice In one large
mass, which will be penetrated by the juice
only gradually; just as rock candy takes
long time to dissolve, while crushed candy
dissolves very quickly. BY cooking the
egg We overcome it's viscidity and are able,
either in cookery or in the mouth, to d.
vide it into small portions. Just as in the
case of the powdered candy, it will then
rapidly dissolve in the gastric juice. The
same thing happens in the case or milk
Several deaths are recorded from the sud-
den ingestion of large quantities Of milk
Milk is much more easily digested when it
is with other food substances In the pro-
cesses of cookery. The well-worn rice pud-
ding is when well prepared an ideal food OF
its kind. So is a, light custard. In the case
Of meat and the starchy foods, the process
Of softening of the cell envelopes is effect
ed by soaking them in boiling water or
steam This is supplied by the juices of
the meat itself in the one case, but by
artificiaily added water in the other. Short
of carbonization, starches cannot be over
cooked; but the albumen of meat above
a certain temperature is coagulated into an
indgestible leather and the problem of
cookery is to soften the cell envelope short
Of this.
These principles intelligently thought out
and carefully applied will prevent many a
bad dinner. The art of cookery has only
recently emerged from the rule of thumb
method of thte kitchen; and is now pursued
in accordance with scientific principles.
These are exceedingly simple, can be taught
to any intelligent child and then require
only practice in method in order to create
a nation of cooks equal to those of France.
1t is another example of the placing Of &C
cessories before essentials in our system of
education. Clear thinking cannot proceed
from an ill-fed body; and the body is fed
to great disadvantage by bad cookery To
the fats the same principles apply, though
in lesser degree; for they are more easily
removed from their envelope; and those of
milk are not so surrounded and, therefore,
require no preparation before being con-
sumed. The indigestibility of pork is due
to the exceeding toughness of the intercel-
lular tissue which separates the different
little nodules of fat In that meat.
Another object secured by cooking is the
destruction of any disease germs which
may happen to be present either In the
meat or on its surface. This principle
should be applied to every article of food.
1t is now well known that insects frequent
ly carry disease in this way; and all food
should, therefore. be kept covered by wire
screens in order to prevent this
Some foods, such milk and bread,
easily absorb noXious vapors which are al
ways unpleasant, and sometimes injurious
animal parasites are destroyed by adequate