REASON (G). FOOD is COOKED TO INSURE CLEANLINESS. 



In the first place, dirt is removed by washing, wiping. " flouring." and other 

 familiar methods: though, he it remembered, boiling water alone suffices to 

 sterilize. Surface, visible dirt may be and is removed by cloths moistened 

 in lukewarm water; but the use of a powerful microscope would reveal an 

 amount of unsuspected dirt, disconcerting, though jtossibly convincing, to those 

 who despise what they call " fads," and ridicule the proposal to insist upon 

 greater precautions in the transport and preparation of food. 



Numerous and recurring outbreaks of typhoid fever have been traced in 

 recent years to this source. The infective matter of typhoid fever is quite 

 invisible to the naked eye. but it is constantly conveyed to food on the 

 unwashed fingers of recent sufferers, who omit thoroughly to scrub their 

 hands after attention to their bodily functions. Such food, unless boiled, can 

 and does carry infection to its consumers. 



Two other unconsidered sources of uncleanliness exist in some kitchens: 



(1.) The use of any kind of paper which happens to be at hand, printed 

 or otherwise, for lining or oiling cake-tins, covering puddings lest they burn 

 in; the oven, draining fried fish, and so forth. The use of clean, fresh. 

 imprinted paper alone should be allowed. Large sheets should be cut to a 

 convenient size and stored for use in a card-portfolio placed in a convenient 

 and prominent place in the kitchen. 



(2.) The use of dirty dish-cloths. These should be scalded daily (twice 

 a day, if necessary) in boiling water, before being hung out to sweeten in 

 a good current of air. A strict habit should also be formed of reserving 

 certain cloths for certain purposes. A matter of some difficulty this where 

 several people take part in kitchen-work, but a difficulty which can be over- 

 come by that attention to detail which constitutes good housekeeping. 



REASON (7). (}ooi> COOKING ALSO ECONOMIZES EXPENSE. UKCATSIO: 



(.) It preserves food which would otherwise decay: 



(b.) It enables cheaper cuts of meat or fish to be used, of which the 

 nutritive properties are equal to the most expensive, only they require 

 more care in cooking, and take somewhat longer to prepare: 



(c.) It preserves instead of wasting the nutriment present in meat, fish, 

 or vegetables. The object of broiling a steak, for instance, or of 

 plunging scraped carrots into boiling water is to harden or seal over 

 the surface, so to speak, so that the juices of the meat or the sugar 

 in the carrot shall be retained; otherwise they would escape into the 

 water and be lost : 



((?.) It allows "leavings" and odds and ends to be used up in the 

 manufacture of savoury stews or soups, or of appetizing puddings. 

 Skilled cooks utilize every drop of gravy or sauce, every fragment of 

 vegetable or pie. every crumb of cake, for some "made" dish. It is 

 the unskilled cook who is extravagant and careless. A whole bulletin 

 could be prepared on the neglect of kitchen economy in this respect. 



PRINCIPAL METHODS OF APPLYING HEAT TO FOOD WHEN COOKING. 



(1.) Direct application of heat: 



(a.) Broiling Cooking over n glowing fire: 



(&.) Roasting Cooking before a glowing fire. 

 (2.) Application by means of heated air: 



(.) Baking Cooking in an oven. 



