qualities of the food prepared, to understand by what method certain
foods may be rendered more digestible, and to provide variety.
Monotony of diet and of flavor lessens the appetite and fails to
stimulate the digestive organs.

The chemical changes, produced by cooking food properly, aid
digestion, beside destroying any germs which may be contained in the
food. Nearly all foods--except fruit--require cooking. The
digestibility of starch depends almost entirely upon the manner in
which it is cooked, especially the cereal class. Gastric troubles are
sure to follow the use of improperly cooked grains or starches. (See
Chap. VII.)


Methods.

The following are the usual methods observed in cooking, viz.: (1)
boiling, (2) stewing, (3) roasting, (4) broiling, (5) frying, (6)
braising, (7) baking, (8) steaming.

BOILING.

Water boils at a temperature of 212° F. Simmering should be at a
temperature of from 175° F. to 180° F. When water has reached the
boiling point, its temperature cannot be raised, but will be converted
into steam; hence the folly of adding fuel to the fire when water has
already reached the boiling point.

STEWING.