(5 



Vegetable foods, also, must be gathered or dug. perhaps packed, displayed 

 for sale, and transported to their destination before they are handled in the 

 kitchen. 



Meanwhile, foodstuffs pass through many hands, not always of the 

 cleanest: they may he exposed to burning heat, certainly to dust and dirt 

 (the ingredients of which include the droppings of animals, men's spit, hairs, 

 shreds of skin, pus from uncovered wounds, and other unsavoury substances). 

 Furthermore, they are bruised by rough handling and bad packing; so that 

 moulds and the germs which cause food to taint and decay can gain an 

 entrance to the flesh of fish or meat, or to the pulp of fruit and vegetables; 

 consequently, cleansing is a first and most important part of the cooking 

 process. 



WORK FOR THE WOMEN'S INSTITUTES. 



More harm is wrought in this world by want of thought than from any 

 other one cause. In the interests of health, such want of thought in con- 

 nection with a nation's food must be firmly and intelligently checked. It is 

 just the piece of work which could and should be undertaken locally by 

 Women's Institutes. Through the co-operation of their members, the standard 

 of cleanliness in markets and shops can be raised and the careful handling of 

 foods be enforced. 



WHERE SUCH WORK HAS BEEN ACCOMPLISHED. 



It is a great credit to the women of Indianapolis and of Portland. U.S.A.. 

 that, since learning these things, they have worked with so much perseverance 

 and tact that the markets of their cities and the handling of their foodstuffs 

 are now reported to be object-lessons to other places. 



THE PREPARATION OF FOOD IN THE KITCHEN. 



Even when food has reached the kitchen it undergoes many forms of 

 preparation other than roasting, boiling, baking, or stewing. Meat, for instance, 

 is minced, bread is "crumbed." eggs are beaten, cheese is grated, cream is 

 whisked. Why? The answer to this question will be found among the follow- 

 ing reasons why food is cooked. 



FOOD IS COOKED: 



(1.) To make it more palatable and attractive: 



(li. ) To increase its digestibility: 



(.'}.) To afford wholesome variety and to increase nutritive value: 



(4.) To economize heat and energy to the body: 



({">.) To postpone decay and to destroy parasites: 



((!.) To promote cleanliness: 



(7.) To economize expense: 



ItKASOX (1). TO MAKK FOOD MoRK 1'AI.ATAHLK AM) ATTRACTIVE. 



This reason is too obvious to call for much illustration. We have only 

 to comiKire the taste of raw meat with that of a well-roasted joint, or of 

 uncooked with well-fried fish. 



Consider, also, the improvement in the appearance of cold meat or of butter 

 when garnished with parsley or fern; or the pleasant variety imparted to the 



