The ranch. [volume] (Seattle, Wash.) 1902-1914, 1904-10-01
Cooking AS a Science.

have machinery suited to their Varl-
Gus needs and each year shows a
marked improvement in their meth
DDS of farming. The farmer has
learned how to care for his stock so
it will yield him the greatest income.
He pays special attention to the
stabling and feeding of his herds, and
can tell you what kinds OF feed are
the most profitable for each season
of the year. He has also by careful
experiments learned to rotate his
crops so that he may harvest an
abundant crop each year and still
keep his land in good condition. But
a proportional advancement has not
been made in the household, and it is
no easy matter to determine where
to place the blame. The farmers
attention has been too much taken
up with his own affairs for him to
give time to the sanitary and n.y.
genie conditions of the home. On the
other hand, his wife has been SO anX-
ious for the advancement OF the
mOney-making features that she and
her daughters have neglected house
hold duties in order that they may
earn little money themselves. They
have raised poultry and have made
taking. They can manage an incu-
bator and brooder almost as skill
fully as professional poultry raiser
who devotes his whole time to this
one branch of work. The egg, but
ter and surplus garden stuff which
they have sold have furnished them
with all their groceries, besides al
most all their clothing.
But the home has been neglected,
not willfully but thoughtlessly. Very
little attention has been given to the
science of cooking, and, while the
members of the household have been
the hardest worked, they have been
the poorest fed of anything on the
farm. The human body requires a
great variety of food different kinds
for different conditions and seasons.
Nature has provided those things
which are best adapted to the sea-
sons, but we must study to determine
the proportion of each to be given,
the time of day when each should be
served as we'll as to suit the tastes
and ages of those who are under our
care We must supply the corerct
proportion of protein, fat and starch,
with a smaller proportion of mineral
salts. Warmth and strength are de-
rived from fat meats, butter, wheat,
oatmeal, beans, peas, nuts, fruits,
sugar, milk, rice, and the vegetables
which grow underground. The pro-
teins Chose which produce muscle)
are lean meat whole wheat bread,
cracked wheat, eggs, cheese, milk.
green vegetables and nuts, while the
brain foods are fish, poultry, game,
the different grains, whole wheat
bread and some vegetables.
BY this it is easily seen that we
must devote much time to our cook
cry, if we wish to supply the needs
of the different members OF the fam
lily. We can see that family is i'm
perfectly nourished when the diet con-
sists chiefly of fat pork, sausage, po-
tatoes, white bread, hot biscuits and
griddle cakes, because almost moth
ing has been given to nourish the
brain, muscles and nerves. Can we
expect a clear brain and good dis
position in a child so fed? Children
of all ages should be urged to drink
milk, and plenty of it, 1t is natures
food and furnishes nourishment for
the whole body. Fat is obtained
from the cream, salt and phosphates
from the whey and the muscle and
oporoU making Substances from the