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health — some mineral matter and some water that would make the 

 food soluble and assist in carrying it to the tissues. 



We have five classes of foods. One class builds tissues, and is 

 represented in nine kinds of food — lean meat, fish, white of egg, 

 curd in milk, cheese, gluten in bread, legumin in peas and beans, and 

 nuts. This is the only kind of food that will build tissue. It is the 

 class of food that supplies nitrogen. You farmers like to feed 

 alfalfa to your stock, because it too contains nitrogen, but you don't 

 care to give all the nitrogenous food at one time, so why should you 

 take fish and all the kinds of meat you can mention, and eggs, all at 

 the same meal ? 



I have seen all of these nine tissue-building foods in one meal. 

 Even though so many foods may not harm your digestive organs, 

 it takes too much time to prepare them. There are three things we 

 all want to do, to save time, save energy, and save money. Now the 

 meal which has all those nine tissue-building things costs too much. 



We want some foods that will give heat, and this we get from 

 fatty foods. This class of food consists of butter, cream, the fat of 

 all meats, olive oil and other oils which we use in cooking ; these are 

 known as the heat producing foods. 



Then for energy producing foods, those that give us power to 

 move our arms and do anything we wish, we have another class that 

 includes sugar and starch. Most people who are fat are fond of 

 starches and sugars. 



Some one has said that one big difference between man and 

 other animals is that man likes his food cooked. We like all kinds 

 of animal food cooked, as they are more palatable, but by cooking we 

 harden the albumen which we find in all animal foods, and this 

 makes it a little more difficult to digest. 



Cooking is something that we do more or less of three times a 

 day, and if a woman is successful she is rather interested in it. We 

 have heard about luck in cooking ; there is no such thing as luck in 

 this particular line of work. If a cake is not a success there is 

 some good reason why it failed. There is no more luck in cooking 

 than there is in a druggist mixing up a prescription. If you went 

 to a drug store to get a prescription filled, and after waiting a while, 

 the druggist gave it to you with the apology that he had had bad 

 luck with it, you would not think very much of that chemist. It is 

 just the same with cooking. Certain rules must be followed. I 

 must know how to combine ingredients ; I must have a certain tem- 

 perature, then I will always get the same results. If you are not a 

 successful cook, do not think that Fortune has not smiled on you 

 as kindly as she has on some one else, but there is some mistake 

 in your method, or you are not interested in it sufficiently to give 

 it care. 



The more you are in the open air, the more you are going to eat, 

 just the same as the more air you give a stove, the more fuel it will 

 use. A certain manufacturer was confronted with the subject of 

 ventilation in his factory. He put in a better system of ventilation 



