Science in the Kitchen. E. E. Kellogg
kitchen (that is, your stomach) being out of order, the garret (the head) cannot be right, and every room in the house becomes affected. Remedy the evil in the kitchen, and all will be right in parlor and chamber. If you put improper food into the stomach, you play the mischief with it, and with the whole machine besides.—Abernethy.
Cattle know when to go home from grazing, but a foolish man never knows his stomachs measures.—Scandinavian proverb.
Enough is as good as a feast.
Simplicity of diet is the characteristic of the dwellers in the Orient. According to Niebuhr, the sheik of the desert wants only a dish of pillau, or boiled rice, which he eats without fork or spoon. Notwithstanding their frugal fare, these sons of the desert are among the most hearty and enduring of all members of the human family. A traveler tells of seeing one of them run up to the top of the tallest pyramid and back in six minutes.
One fourth of what we eat keeps us, and the other three fourths we keep at the peril of our lives.—Abernethy.
COOKERY.
It is rare to find a table, some portion of the food upon which is not rendered unwholesome either by improper preparatory treatment, or by the addition of some deleterious substance. This is doubtless due to the fact that the preparation of food being such a commonplace matter, its important relations to health, mind, and body have been overlooked, and it has been regarded as a menial service which might be undertaken with little or no preparation, and without attention to matters other than those which relate to the pleasure of the eye and the palate. With taste only as a criterion, it is so easy to disguise the results of careless and improper cookery of food by the use of flavors and condiments, as well as to palm off upon the digestive organs all sorts of inferior material, that poor cookery has come to be the rule rather than the exception.
Another reason for this prevalence of bad cookery, is to be found in the fact that in so many homes the cooking is intrusted to an ignorant class of persons having no knowledge whatever of the scientific principles involved in this most important and practical of arts. An ethical problem which we have been unable to solve is the fact that women who would never think of trusting the care of their fine china and bric-a-brac to unskilled hands, unhesitatingly intrust to persons who are almost wholly untrained, the preparation of their daily food. There is no department of life where superior intelligence is more needed than in the selection and preparation of food, upon which so largely depend the health and physical welfare of the family circle.
The evils of bad cookery and ill-selected food are manifold, so many, in fact, that it has been calculated that they far exceed the mischief arising from the use of strong drink; indeed, one of the evils of unwholesome food is its decided tendency to create a craving for intoxicants. Bad cookery causes indigestion, indigestion causes thirst, and thirst perpetuates drunkenness. Any one who has suffered from a fit of indigestion, and can recollect the accompanying headache and the lowness of spirits, varying in degree from dejection or ill-humor to the most extreme melancholy, until the intellectual faculties seemed dazed, and the moral feelings blunted, will hardly wonder that when such a condition becomes chronic, as is often the case from the use of improperly prepared food, the victim is easily led to resort to stimulants to drown depression and enliven the spirits.
A thorough practical knowledge of simple, wholesome cookery ought to form a part of the education of every young woman, whatever her station in life. No position in life is more responsible than that of the person who arranges the bills of fare and selects the food for the household; and what higher mission can one conceive than to intelligently prepare the wherewithal to make shoulders strong to bear life's burdens and heads clear to solve its intricate problems? what worthier work than to help in the building up of bodies into pure temples fit for guests of noble thoughts and high purposes? Surely, no one should undertake such important work without a knowledge of the principles involved.
THE PRINCIPLES OF SCIENTIFIC COOKERY.
Cookery is the art of preparing food for the table by dressing, or by the application of heat in some manner.
Fuels.—Artificial heat is commonly produced by combustion, caused by the chemical action of the oxygen of the air upon the hydrogen and carbon found in fuel. The different fuels in common use for cooking purposes are hard wood, soft wood, charcoal, anthracite coal, bituminous coal, coke, lignite, kerosene oil, gasoline, and gas. As to their respective values, much depends upon the purpose for which they are to be used. Wood charcoal produces a greater amount of heat than an equal weight of any other fuel. Soft wood burns quicker and gives a more intense heat than hard wood, and hence is best for a quick fire. Hard wood burns slowly, produces a larger mass of coals, and is best where long-continued heat is desired. Anthracite coal kindles slowly, and burns with little flame or smoke, but its vapor is sulphurous, and on that account it should never be burned in an open stove, nor in one with an imperfect draft. Its heat is steady and intense. Bituminous coal ignites readily, burns with considerable flame and smoke, and gives a much less intense heat than anthracite, Lignite, or brown coal, is much less valuable as fuel. Coke is useful when a short, quick fire is needed. Kerosene and gas are convenient and economical fuels.
Making Fires.—If coal is the fuel to be used, first clean out the stove by shaking the grate and removing all ashes and cinders. Remove the stove covers, and brush the soot and ashes out of all the flues and draft holes into the fire-box. Place a large handful of shavings or loosely twisted or crumpled papers upon the grate, over which lay some fine pieces of dry kindling-wood, arranged crosswise to permit a free draft, then a few sticks of hard wood, so placed as to allow plenty of air spaces. Be sure that the wood extends out to both ends of the fire-box. Replace the covers, and if the stove needs blacking, mix the polish, and apply it, rubbing with a dry brush until nearly dry, then light the fuel, as a little heat will facilitate the polishing. When the wood is burning briskly, place a shovelful or two of rather small pieces of coal upon the wood, and, as they ignite, gradually add more, until there is a clear, bright body of fire, remembering, however, never to fill the stove above the fire bricks; then partly close the direct draft. When wood or soft coal is used, the fuel may be added at the same time with the kindling.
Care of Fires.—Much fuel is wasted through the loss of heat from too much draft. Only just enough air should be supplied to promote combustion. A coal fire, when well kindled, needs only air enough to keep it burning. When the coal becomes red all through, it has parted with the most of its heat, and the fire will soon die unless replenished. To keep a steady fire, add but a small amount of fuel at a time, and repeat often enough to prevent any sensible decrease of the degree of heat. Rake the fire from the bottom, and keep it clear of ashes and cinders. If a very hot fire is needed, open the drafts;