The news & observer. [volume] (Raleigh, N.C.) 1894-current, 1904-11-24

iIIItSS anu II CllNil 81 'NiiN - -
bian hospitality, and it means in fine,
that you are to be perfect and always
ladies, loaf givers; and, as you are to
see, imperatiVely, that everybody has
something pretty to put on so you are
to see yet more imperatively, that
everybody has something nice to eat
Working in the laboratory of one s
own kitchen, far excels in importance,
any other chemical or scientific inVes-
tigation The work there done either
builds or impairs the temple of the
Holy Ghost. The creature made in
Gods own image, and committed to
your care, is usually better fitted for
life's battle at birth than in later years.
Every builder should know how to re-
pair the structure in his keeping.
Every woman should know how to
cook. The compromising of ingredients
in cooking requires as much knoWl-
edge as that of a chemist or druggist.
If we follow the mother: LET us live
well, simply, economically, healthfully
and artistically," we need all the arts
and sciences.
Natures own laboratory stands open
and ready TO those who enter.
Emerson says, "the truest test Of
ci ilization is, the Kind of men the
country turns out" civilization and the
culinary arts advance hand in hand.
The black 20 nature" idea, or the
raw food faddist is not well founded.
Cooking produces important changes
in food substances improves flavor and
enhances the digestioility of many
Nature is the architect and builder,
and she alone can continue to build
and repair, when the proper elements
are supplied together with conditions
necessary for their assimilation. Life
,;,,1a an
energy, are invisible and incompre-
hensible, but a consciousness of ones
self should lead to the study of right
living. A theme worthy the consid-
Grafton of every intelligent being.
THE blessings of health cannot be
estimated III dollars"
Right living in no way mars one S
happiness, but on the contra, y enables
one to enjoy greater pleasures.
1t is just as easy, as cheap and as
appetizing to eat healthful food, as
to choose dyspeptic and disease Civ
ing viands. BY taking only neces-
sary food. soil and drift wood which
only clog the eXcretory organs are
avoided.
When the chief aim of the cook is
to tickle the palate and please the
eye, we can not hope for high place
among the worlds arts.
view to producing a diet that is both
palatable, digestible and nutritious, is
a subject we cannot afford to neglect.
Experimental science, built upon
the experience of the ages, is giving
us the means of solving many a diff
ncult problem, and is making pGssi-
ole healthier, happier conditions than
were within our reach before.
Mrs Rorer, Americas greatest cook
- = al I'D oh hTn
about during the nineteenth century,
few have had a greater influence for
good than the progress made in sclen-
tific cooking.
Simple living, and high thinking,
have the approval Of all learned men
and women. 1t might be said: that
man has a liberals education. whose
appetite is the ready servant OF ms
will, whose mind is stored with
knowledge of the great and funda-
mental truths of nature.
When cooking becomes q part Of the
course in every public school, as ii is
already in many, there will soon be
no need for pure food laws and milk
and meat inspections. The demand
of the consumer will compel the deal
er to comply with certain standards.
Girls between twelve and fourteen,
show the greatest interest in learning
to cook. Habits and principles learned
at this age will never be forgotten.
Lord Beaconsfield says, THE youth of
q nation are the trustees of poster
ity."
Why should the mother not give as
much attention to the food of her
family, as the husband to that of his
soil and stock, in order that the best
results may be obtained?
Follow many a house wife to the
grocery store, and to the market, then
accompany her to the dry goods store.
Infinitely more attention is given to
the quality .Of her new gown than
to the purity Of the food to go upon
her table
Our food constitutes one of the
most complex substances known COM
paratively few Investigations have
been carried on, consequently the
science of cooking is in it's infancy
Since the food question is so broad,
it is not strange that the average
house wife has not grappled with it.
yet it is a problem that she cannot
afford to neglect.
A majority of diseases might be
said to be due largely to errors in
diet and there is no doubt but that
convalescence is greatly retarded for
the won't of just the building ma
terial needed.
Health is one of the essential fac
tors in individual efficiency as a
means to the highest moral and intel
lectual development For this, the
home is largely responsible.
Your child is often hungry after
having eaten what you think "a hearty
meal. This feeling is due to the fact
that the fourteen chemical elements
which make up the human body were
not contained in the food given. The
starving elements cry out for food,
and the child resorts to sweets or
pickles, and thinks he is being salts
fed. To have a perfect BODY each
element must be fed.
A growing child needs muscle-mak-
ing as we'll as heat and energy giving
foods. Sugars and starcnes give heat
and energy, but if these are taken
in excess, the liver is over-taXed, as
manifested in many ways. Meats.
eggs, dried beans and peas, and whole
wheat bread constitute our principal
matchmaking foods
To fruits and green vegetables we
look for some very essential elements.
Do not forget that an infant cannot
digest the food of an adult.
The food may be perfect IN KIND
and properly cooked, but if eaten
too hastily, and in too great a
quantity, the eater must suffer.
NJ. L. WYCHE.
Examiner in Invalid Cooking or the
Board of Examiners or FRAMED