brief outline of the food question we have learned (1) that a
knowledge of the requirements of the body are absolutely necessary in
regulating a proper diet; (2) to furnish the food principles in a
cheap rather than a dear form; (3) to understand the art of cookery so
as to secure the full nutritive value and at the same time stimulate
the appetite; (4) the value of economy in regard to food principles.
When the housekeeper has acquired this knowledge she will have covered
the field of food economy. Prof. Atwater says: "When we know what are
the kinds and amount of nutritive substances our bodies need and our
food materials contain, then and not till then shall we be able to
adjust our diet to the demands of health and purse."


Cooking of Food.

It is sometimes asked, why do we cook our food? As many opportunities
will occur during this course of instruction for a comparison of the
customs and diet of the various countries, and the advance of
civilization in this direction, we will confine ourselves to the
definition of the term as it concerns ourselves.

Mr. Atkinson says, that "Cooking is the right application of heat for
the conversion of food material."

As much of our food requires cooking, how we shall cook it so as to
render it more palatable, more digestible, and with the greatest
economy of time, fuel and money, is an object deserving the most
careful attention. The art of cooking lies in the power to develop
certain flavors which are agreeable to the palate, or in other words,
which "make the mouth water," without interfering with the nutritive