The Ypsilanti daily press. (Ypsilanti, Mich.) 1928-1962, 1944-09-05

questions of general interest
only, and then only through
his column.
more for human nutrition than all
the vitamin manufacturers on
earth-instead of running food as
they do, he raises its powers so it
literally jumps from your diges-
tive tract to the nutrition of your
cells.
"Of course you preach in the
newspapers all the time about the
advantages of these here concen-
trated vitamins."
"Now-wait a minute" inter
rupted.
"And you are always praising
these raw carrot and turnip diets
that make the society ladies so
fat and sassy"
"Now-wait another minute"
was the cry that was wrung from
me.
But If all the nutrition spe-
cialists," he continued, blandly,
would lay off teaching the Amer
lean housewife to shop for vita
minis, and urge her to learn to cook
the nutrition of this country would
improve one million per cent.
Learning to Cook
~And learning to cook doesn't
mean learning to wash carrots in
an attractive way.
"You hear lots of crabs about
modern education nowadays and
they all come down to the basic
idea that our young people do not
learn enough practical things in
school. To a considerable extent
they are justified. If the modern
young ladies academy would bear
down on French cooking instead
of French its curriculum would be
improved. The bride of today
should really be made to show her
cooking school certificate, not her
birth certificate.
"And men too. Men take TO
cooking better than women, al
though | confess their tempera-
ments incline then to specialism.
Take Hall Smiths bouillabaise!
Colleges tend to practical courses
more and more-they teach youth
to make things, and to box and
wrestle and use side arms. But in
stead of so much making and
brawling they should introduce
baking and broiling
"The amount of bad cooking in
this world, considering how many
meals are cooked per day, is SIM
ply unbelievable. Whole nations
know nothing about good cooking
at all. Somewhere in the middle
ages the English learned that
boiling water would soften food,
the Spanish learned that heating
oil would fry foods, and they have
learned nothing about cooking
since. These are known, amongst
us gastronomes, as the ordeal by
water and the ordeal by fame,
Best Cooking
II incline to the creed that the
best cooking in the world is Amer
lean, French and Mexican in the
order named. In Peru today they
are good too.
at is not mere patriotism that
makes me put American cooking
at the head. In the first and last
treatise ever to be written on
gastronomy - Brillat Savarin's
Physiology Of Tnste-the author
betrays the fact that he spent five
Of the most impressionable years
of his life on these shores. Dur
ing my sojourn in Hartford, in
Connecticut he writes, 4 had the
good fortune to shoot a wild tur-
key'-and then he learned about
turkey. On another page he goes
lnIO rapture OH AIHeIlCdH CuOCO-
late. And his description Of turtle
soup at Titles Tavern in New
York makes your saliva gush.
"But if France learned about
cooking from America, she be-
came an apt pupil. France anC
America are the only countries
know where the cooking in town,
outside the capital is better thar
in the capital"
QUESTIONS AND ANSWERS
Z. L.: Can any harm come from
the continued use Of cocoa ?yThe!
speak of cocoa leaves being al
opjste. l began taking it 10 gail
weight?
A: Cocoa contains no opiate o
narcotic drug. 1t is no more habi
forming than coffee, it's stimulat
ing effect being due TO simila
substance to caffeine, theobro
rnine N has a very high rutritiv