THE CONGRESS OF WOMEN.
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of “ household hints.” “ Cooking Clubs ” are formed among experienced housekeepers as well as among those just assuming domestic responsibility, and even among the little children.
Many ladies who have been unusually successful in some special culinary work pose before the public as teachers of cookery, or offer their work for sale. Private cooking schools and training schools for teachers are heard of in nearly every large city. Now, what does all this interest in cookery mean? Does it mean that we are tired of the good old ways of our mothers and grandmothers? That we are disgusted with the miserable compounds offered us by inefficient cooks who demand the wages of skilled workers? Is it simply a desire for new combinations of food that shall tickle our palates? For surely we have not many new food materials. Are we actuated mainly by a desire to emulate those who have become experts in the art? Or are we merely seeking our own interests and thinking of the work only as a means of getting a living? We think that it means that many of our people have awakened to the fact that eating is something more than animal indulgence, and that cooking has a nobler purpose than the gratification of appetite and the sense of taste. Cooking has been defined as “the art of preparing food for the nourishment of the human body.”
There is no such thing as “luck” or “guesswork” in good cookery, and though good results will sometimes follow hap-hazard work, a person cooking successfully in this way really has learned certain facts, and follows, though unconsciously, certain laws. In a general way we all know that we need food to keep us alive; but how many of us understand the threefold purpose of food, which is, to generate heat, to give us strength, and to furnish material for growth and repair of bodily tissues? To render this threefold service, our food should consist of such materials as will give out heat, and are similar to or capable of being changed into substances which can be built into the various tissues of the body. Hence, a knowledge of the composition of the body and of food substances is indispensable. Without it we cannot properly select our food. Our choice of food may be partly determined by instinct or appetite, and possibly might be wholly so were it not that by the law of inheritance, or our own indiscretion, the vigor and promptitude of operation of this natural guide have been greatly impaired. We must, therefore, summon reason and intelligence to our aid in selecting proper food. A knowledge of the needs of the body, and of the elements of our common food substances, will help us greatly in combining our food so that our daily diet shall supply the daily need; for a substance which fulfills only one of the purposes required in our food will not support life. A man.cannot live on water or salt, yet he would soon die without them. If our clothing be torn, we do not repair it with sand. So, if the muscles are worn out by hard work, we cannot replace them by eating sugar or fat. If more fat be taken than the oxygen will burn, or than is needed for storage, we may suffer in many ways. Many articles of food do not contain all the necessary elements, and few foods contain them in the right proportion. It is necessary, therefore, to have different kinds of food, and to prepare them rightly, so that one kind will supply what another kind lacks. We need not so much a great variety of foods at each meal, but a variation in our daily bills of fare, and just here is where many of our American housekeepers err. Our choice of food must also be adapted to the state of one’s health, and to the various circumstances of age, occupation, climate and means. It is also well for every woman to know why we need to prepare or cook our food. First, it is to save time and energy.
Some one has said: “Man is the only animate object that has both to seek and prepare his food.” Plants have their food prepared for them, and, provided they are surrounded by it, they take it in continually and make it into food for the animal. Animals wander about and seek their food, but take it very much as they find it; and some of them have nothing else to do but to eat and build up this plant food into their own flesh, ready for man. Savages take all their food with little or no preparation, and go for long periods without any while hunting, then gorge themselves to the