154 THIRTIETH ANNUAL REPORT OF THE 



should be given to botany, chemistry, entomology and all 

 those branches that help one to adminster in a scientific man- 

 ner to the comfort and well being of a family. 



It is conceded that dyspepsia is caused largely by improp- 

 er food. How important then that we hasten to correct our 

 methods in cooking, for we have been called " a nation of dys- 

 peptics." This claim perhaps may be unjust, but who can 

 say that the cause of much of the intemperance, vicious mor- 

 als, and domestic estrangements may not be easily traced to 

 foods ill adapted to the natural needs. 



If we teach our girls to be good cooks then we have done 

 our part, and started them on the right road to be good home 

 builders; and our homes are the hope of the nation. 



It should be our aim to raise the honor and establish the 

 dignity of the duties of the family state, and to make all 

 work in the farm home as much desired and as respected as 

 are the most honored professions. To do this women must 

 appreciate the importance of their work, and lose no opportu- 

 nity for improvement. For this purpose this auxiliary to the 

 State Dairymen's Association was formed, and few have 

 pledged themelves to work for its success, feeling sure that 

 mucn good will come of it. 



Mrs. Janet M. Hill, Hyde Park, Mass., editor of The Boston 

 Cooking School Magazine, gave an informal talk upon What 

 to eat and how to cook it. 



She said that the proper cooking of an egg and a potato 

 comprised the correct principle of all cooking. If eggs are 

 cooked slowly they will be jelly like and easily digested ; if 

 cooked at a high temperature they will be hard and indiges- 

 tible. This applies to meat cooking or to any thing that 

 contains albumen. A tired person should drink slowly a cup 

 of simple soup, a hearty dinner may then be eaten a half hour 

 later. Soups should not boil but should simmer only; add the 

 vegetables and seasoning only long enough before the end to 

 extract the flavor. If you wish to boil meat, plunge it into 

 boiling water; then move it to the back of the range. Starch 

 foods require a different treatment and perfect cookery. If 

 cooked at a high temperature starch will be converted in part 

 into sugar. Sauces should be made by heating butter until it 

 bubbles, flour is then to be added and milk or water poured on. 

 Warmed over meat is hard to digest and should not be used. 

 Smaller quantities used fresh are preferable. The higher 

 priced meats are not the most nutritious. Mutton is the best 

 meat to use for older people. The pink skin should be re- 

 moved as that has rank taste. Cook at a low temperature. 

 Meat once a day is generally sufficient. Fish is a valuable 



