172 STATE BOARD OF AGRICULTUEE. 



Cousideriug the topic as a whole, the relation of good cooking to the 

 health of the family, it is possible that good cooking may conduce to 

 good health in all members of the family, except one, namely, the one 

 who does the cooking. For good work that does not injure the worker, 

 a well equipped kitchen, convenient and pleasant, and sufficient help are 

 certainly necessary, and it is folly to expect good results when the 

 appliances and conditions are not suitable. The importance of good 

 cooking is suggested when we think of the pains taken by the intelligent 

 farmer to select right fodder or feed for his barnyard stock, or the care 

 given to diet by the athlete, the jockey or the crack shot. How can we 

 be consistent if w^e ignore the importance of feeding children so that 

 they can grow strong and vigorous, or of feeding adults so that they 

 shall have sufficient, and not too much, to suit their occupations and 

 the various needs of the mental, moral and physical natures. 



I should like to say something on the subject of how and where we 

 shall train the good cooks, but being an instructor in a cooking school, 

 modesty or meekness, or an indisposition of some sort, hinders me. 

 However, let me warn you against resting all your faith in the efficiency 

 of the cooking school by a few lines of classic wisdom: 



'The Queen of Hearts, She made some tarts. 

 All on a summer's day; The Jack of Hearts, 

 He stole the tarts, And with them ran away. 



The King of Hearts Had seen the tarts, 

 And called ye Jack a fool, 

 For well he wot, The tarts Jack got 

 Were made at Cooking School." 



DISCUSSION. 



Mrs. Mayo: What food gives energy and force? 



Miss Crowe: Foods that contain fat, such as eggs, etc. The starchy foods, such 

 iis rice, tapioca, bread, etc. The vegetable products generally would be energy and 

 force producing foods, while meat foods would be more largely "tissue builders. 



Mrs. Jones: Is it not true that a variety of food from day to day helps to supply 

 the waste? 



Miss Crowe: Yes, for by giving variety you are more likely to arrive at a well 

 balanced ration, because very few can take time, even if they know how, to get the 

 correct amounts of each food, therefore if you secure a variety you are more likely to 

 have well balanced fares. 



Voice: I wish Miss Crowe would tell us how to make good coffee. 



Miss Crowe: Have a clean cofl'ee pot for one thing, and have it as fresh as possible. 

 It is no harm if one is a long distance from the grocery store to have your own coffee 

 mill and grind your coffee yourselves. With fairly good coffee and a clean coffee pot, 

 mix an egg with the ground coffee, and pour the water on and boil not over ten 

 minutes. The idea is to have the water fresh and keep your flavors. For black coffee, 

 use one rounding tablespoon for breakfast; a level tablespoonful would make good 

 strong coffee to one cvip of water. 



Voice: How do you cook rice so it will remain whole, dry and separate? 



Miss Crowe: For a small quantity I usually like to have the water boiling hard, 

 and drop the rice, which has been washed, into the boiling water rather gently so it will 

 not stop boiling. If you keep up the heat it will not stick together. Then it is wise 

 to keep the rice cooking rapidly and to have plenty of water. If you have a small 

 quantity of rice you can take thirty-two times the quantitj^ of water. It is much 



