ALIMENTS DERIVED FROM THE VEGETABLE KINGDOM. 89 



perature than is desirable, which has rather an unfavorable 

 influence on its flavor and digestibility. 



All who have investigated the physiological relations of 

 cooking declare that frying is the most objectionable mode 

 of preparation of meat. The temperature to which the meat 

 is exposed in this process is very high, and the flavor and 

 nutritive properties are thereby greatly impaired. Meats 

 prepared in this way should be coated with crumbs or batter, 

 which prevents, to some extent, the penetration of the hot 

 fat. 



It is unnecessary to discuss the methods employed in the 

 preparation of the mollusks, Crustacea, etc., which are to be 

 regarded generally as articles of luxury ; and a consideration 

 of condiments, spices, and various vegetable articles used 

 in refined cooking would be out of place, as they refer chief- 

 ly to the taste, and have no direct bearing on nutrition. 

 Some articles are most palatable when cooked in the sim- 

 plest way ; but others are improved by the addition of fla- 

 voring principles, among the most remarkable of which is 

 the world-renowned truffle, which, when judiciously used, 

 imparts its delicious perfume to the meat, but takes away 

 nothing of its peculiar flavor. The truffle is especially es- 

 teemed in the cooking of white-meated birds. 



When we come to consider specially the different diges- 

 tive processes, it will be seen that proper preparation of food 

 greatly facilitates its digestion and assimilation. In the 

 hygiene of armies, of charitable institutions and hospitals, 

 and of individuals, there are few things more important than 

 an observance of the great physiological principles of the art 

 of cooking. 



Aliments derived from the Vegetable Kingdom. 



We have seen that some of the most important aliment- 

 ary principles are derived from the vegetable kingdom. 

 Starch, and preparations which are composed chiefly of 

 this principle, sugars, and the vegetable oils, have already 



