familiar corn-starch mould if turned out iu a fresh shape or coloured with a 

 few drops of cochineal or spinach given. The food is rendered more attractive, 

 more palatable, and. last hut not least, more digestible. "To make the mouth 

 water" should constitute a cook's ambition, for it is a preliminary to good 

 digestion. Monotony in daily diet is a widespread source of dyspepsia. 



RKASON (2). FOOD is COOKED TO INCREASE ITS DICKSTMULITY. 



It is possibly a matter for surprise that this reason does not appear first 

 on the list, for the changes brought about in well-cooked porridge or in a 

 "floury" potato are. as we all know, necessary to their digestion. Hut. as a 

 matter of fact, while exposure to heat is essential for all starchy foods, such 

 as rice, flour, etc., flesh foods and fats are thereby liable to become, to a 

 greater or less degree, indigestible, unless care he exercised and certain pre- 

 cautions be observed. 



Nearly all the varied kinds of manipulation employed in the preparation 

 of food materials have as their object to increase their digestibility. The 

 majority may, indeed, be looked upon as a first stage of mastication or 

 chewing. 



For example: Meat is pounded or minced. Bread, cheese, suet, or nuts 

 are grated, chopped, or ground, because, by dividing these substances into tiny 

 fragments, the digestive juices come more completely in contact with every 

 particle. Eggs are beaten or whisked; the result of which is to entangle air 

 in the glutinous substance. These bubbles of air expand when heated, so that 

 the jelly-like mass becomes " light." If a cake or pudding is chilled by the 

 premature opening of the oven-door before a crust has formed, the heated air 

 contracts and the mixture is " heavy." Butter or lard is " rubbed " into 

 flour; a process called "shortening." of which the object is to divide the lump 

 of fat into very small particles, as well as to separate the grains of Hour. 

 Pastry is "rolled" to make it dry and flaky, and it is pinched together gently 

 at the edges when " folded" in order that cold air may be imprisoned between 

 the folds. This air also expands in the process of baking and makes the pastry 

 " light." Sometimes cheese and bread are grated and mixed before cooking, 

 by which means the concentrated cheese particles are separated and made easy 

 of digestion ; whereas uncooked or toasted cheese is often a source of dyspepsia. 



Another important form of manipulation is the removal of the bruised 

 or diseased parts of fruits and vegetables, as well as their skins, cores, and 

 stalks. The rinds and cores of fruit and the stalks of vegetables may fairly 

 be compared to thin layers of cork, and are just about as digestible. All 

 bruised or diseased parts of any form of food are the seat of decay and unfit 

 for human food. 



REASON (3). THE COOKING OF FOOD INCLUDES THE COMHINATION OK DIFFERENT 



SUBSTANCES. 



(.) To afford variety: 



(b.) To increase the amount of nourishment. 



Illustrations of (a). The addition of lemon-peel or a few drops of vanilla 

 to a cornstarch mould, or the flavouring of a meat-stew now with onion, 

 parsnips, and carrots, now with celery. The combination of suet-pudding 

 mixture with sultanas, or jam, or molasses, or syrup, or stewed fruit, or meat. 



Illustrations of (7>). The combination of eggs with milk in custard, or of 

 butter with bread in a pudding, or of oil with lettuce in a salad. 



