fails to attain the desired end; and the best material is rendered
useless and unwholesome by a improper preparation.

It is rare to find a table, some portion of the food upon which is not
rendered unwholesome either by improper preparatory treatment, or by the
addition of some deleterious substance. This is doubtless due to the
fact that the preparation of food being such a commonplace matter, its
important relations to health, mind, and body have been overlooked, and
it has been regarded as a menial service which might be undertaken with
little or no preparation, and without attention to matters other than
those which relate to the pleasure of the eye and the palate. With taste
only as a criterion, it is so easy to disguise the results of careless
and improper cookery of food by the use of flavors and condiments, as
well as to palm off upon the digestive organs all sorts of inferior
material, that poor cookery has come to be the rule rather than the
exception.

Another reason for this prevalence of bad cookery, is to be found in the
fact that in so many homes the cooking is intrusted to an ignorant class
of persons having no knowledge whatever of the scientific principles
involved in this most important and practical of arts. An ethical
problem which we have been unable to solve is the fact that women who
would never think of trusting the care of their fine china and
bric-a-brac to unskilled hands, unhesitatingly intrust to persons who
are almost wholly untrained, the preparation of their daily food. There
is no department of life where superior intelligence is more needed than
in the selection and preparation of food, upon which so largely depend
the health and physical welfare of the family circle.

The evils of bad cookery and ill-selected food are manifold, so many, in