White Pine news weekly mining review. [volume] (East Ely, Nev.) 1910-1920, 1913-07-27
PURE FOOD WELL COOKED.

There is some truth in the asser-
ton that neither states rights nor
slavery, but the frying-pan. brought
on the Civil War, for frying encap-
sulated the food in a layer of fat i'm
peryious to the digestive juices, and
the resulting indigestion aroused the
mutual enmities and the berserker
rage of our fathers. America is
preeminently the land of the deadly
hot bread. the sinker. the flapjaek,
the Bingo frankforter. the quick
lunch, dyspepsia, with its consequent
neurasthenia. and the stomach bit
ters. which often approximate whisky
in alcohol content. 1t would not be
difficult to prove that bad cooking
has driven many a man to drink"
Not only are our meats often badly
quently boiled in a way which
deprives them of their characteristic
odor and their toothsomeness. We
make other dietetic errors when We
sugar our salads and salt our fruits.
There would seem to be among our
people, in larger measure than else
where in civilization, a contempt for
the culinary art. as If il were beneath
notice, or d~ecadent, or ~savoring of
the effete old world. Yet what in life
can be more essential than the right
preparation of substances which are
TO keep the human machinery going,
in order that the best may be got out
of II, with fewest slowings down or
interruptions?
In the Old World the relation of
zest and fragrance to food is held
vital. and justly so. Great Euro
peans, indeed, have seriously inter
ested themselves in such matters. II
Is a dictum on the Continent that
the saucier is born, not made. On
numerous occasions the elder Dumas
invited friends to dinner. personally
tut hOot ~suSCuichl ulSucS
and then, exchanging his cooks at
tire for his dress clothes, RECALLED his
eronies with the products of his
noble art" Montaige wrote a not
able book on the science of cooking.
Frederick the Great praised his cook
in verse-the former being much bet
ter than the latter. Lord Bacon
thought it no shame to bend his
mighty intellect TO the problems of
the symphonic in their way as his
operas, and regretted that by reason
of his neglected early education he
could o have made cooking. rather
than music. his profession. In Bril-
~lat-Savarin. great works. THE Ply
siology of Taste" are axioms as pro-
fonnd-at least as entertaining-as
ever Plato or Epictetus set down. For
example:
THE education of the taste and
the appetite should be an index of
the degree of civilization"
Digestion. of all bodily functions,
has most influence on the morals OF
the individual"
"A good dinner is but little dearer
than a bad one"
THE most momentous decisions of
personal and of material life are
made at table"
1.-The fate of nations depends on
how they are fed"
1.-The man of sense and culture
alone understands eating"
1.-The discovery of a new dish does
more for the happiness of the human
race than the discovery of a planet"
Louis XVIII invented a famous
dish-which is perhaps the best thing
he eve did for his people. The Prince
Code won international fame as
the inventor of an improved bean
soup. Richelieu, Colbert and Maza-
rim were celebrated for like achieve
ments.
1t does not follow that, in emula-
ton, our chief magistrate should add
to his already illustrious services by
DOMINIC an apron and ~inventing an