the cook and the physician were unknown J^ He also'tells
us that "it is not easy to say at what period man
exchanged vegetable for animal diet ; but he no sooner
began to feed on the latter than seasonings of some kind
became requisite, not only to render such food more
pleasing and palatable, but also to help digestion and
prevent putrefaction. Of these seasonings salt was prob-
ably first discovered ; though some are inclined to think
that savory roots and herbs were first in use ; spices
however came into use, and the whole art of cooking
gradually progressed until it reached its present climax
of perfection. "( ?) Still later " reason suggested the expe-
dient of domesticating certain animals to assist them in
their labors and supply them with food. Hogs, it is said,
were the first animals of the domestic kind that appeared
on the table, as it was held to be ungrateful to devour the
beasts that assisted them in labor."
The modern cook seems to work upon the plan that
the more ingredients she can get into a given article of
food the more skillful she is ; and the greater variety of
made dishes, the more acceptable are her services. There
is a proverb that " It takes a skilled workman to work
without tools," and may not those be the best cooks who
can prepare the most wholesome and delicious dishes
with few ingredients and the least expense in time, labor,
and money ? That this may be successfully done, the
cook should refuse inferior articles, because in the
hygienic processes of preparing food, there are no means
at hand to disguise the taste or remedy anything which is
half spoiled in cooking.
A modern writer has said " the Lord has provided
plenty of good food for us, but the devil has sent along
an army of bad cooks to spoil it all."
WHY A HYGIENIC DIET. 27
As we must eat to exist, how best to feed our families
should command the attention of every intelligent person
from the vital standpoints of labor, economy and health.
The question now is to ascertain the most acceptable
manner for presenting advanced truths to those who are
waiting for what we are able to impart. Experience and
observation have taught us that however simply a few
hundreds or thousands may live, it is quite impossible to
speedily convert the multitude. Through the attractions
of the table, from the saloon to the church, we reach the
world ; and it is lamentable that an appeal to the purse
through the pleasures of the table, has always proven a
positive success financially, however disastrous the result
may have been to individuals. This being true, we, who
advocate a healthful simplicity for ourselves, would lessen
influence and retard success by insisting upon others
adopting at once just what we deem best. But however
small the number adopting the better way, they will find
great improvement in their physical condition and as they
grow away from artificial and perverted appetites, and
begin to enjoy the really distinctive flavors of food more
naturally prepared, they will employ a far less variety
and quantity of all seasonings which necessarily result in
a sameness of flavors. To those who control this matter
of cooking, it is suggested that you do not curtail your
usual diet too much at once. Were you with little com-
ment to quietly introduce upon your tables some of the
new and tempting bread, fruits, nuts, cereals and other
things with less seasonings, you would soon l^rn that the
appetite naturally increases while approaching a normal
standard, and requires no catering to or coaxing.
Women should be competent to direct, purchase, and
28 THE FAT OF THE LAND.
Page 8
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
the cook and the physician were unknown. He also'tells us that "it is not easy to say at what period man exchanged vegetable for animal diet ; but he no sooner began to feed on the latter than seasonings of some kind became requisite, not only to render such food more pleasing and palatable, but also to help digestion and prevent putrefaction. Of these seasonings salt was probably first discovered ; though some are inclined to think that savory roots and herbs were first in use ; spices however came into use, and the whole art of cooking gradually progressed until it reached its present climax of perfection. "( ?) Still later " reason suggested the expedient of domesticating certain animals to assist them in their labors and supply them with food. Hogs, it is said, were the first animals of the domestic kind that appeared on the table, as it was held to be ungrateful to devour the beasts that assisted them in labor."
The modern cook seems to work upon the plan that the more ingredients she can get into a given article of food the more skillful she is ; and the greater variety of made dishes, the more acceptable are her services. There is a proverb that " It takes a skilled workman to work without tools," and may not those be the best cooks who can prepare the most wholesome and delicious dishes with few ingredients and the least expense in time, labor, and money ? That this may be successfully done, the cook should refuse inferior articles, because in the hygienic processes of preparing food, there are no means at hand to disguise the taste or remedy anything which is half spoiled in cooking.
A modern writer has said " the Lord has provided plenty of good food for us, but the devil has sent along an army of bad cooks to spoil it all."
As we must eat to exist, how best to feed our families should command the attention of every intelligent person from the vital standpoints of labor, economy and health. The question now is to ascertain the most acceptable manner for presenting advanced truths to those who are waiting for what we are able to impart. Experience and observation have taught us that however simply a few hundreds or thousands may live, it is quite impossible to speedily convert the multitude. Through the attractions of the table, from the saloon to the church, we reach the world ; and it is lamentable that an appeal to the purse through the pleasures of the table, has always proven a positive success financially, however disastrous the result may have been to individuals. This being true, we, who advocate a healthful simplicity for ourselves, would lessen influence and retard success by insisting upon others adopting at once just what we deem best. But however small the number adopting the better way, they will find great improvement in their physical condition and as they grow away from artificial and perverted appetites, and begin to enjoy the really distinctive flavors of food more naturally prepared, they will employ a far less variety and quantity of all seasonings which necessarily result in a sameness of flavors. To those who control this matter of cooking, it is suggested that you do not curtail your usual diet too much at once. Were you with little comment to quietly introduce upon your tables some of the new and tempting bread, fruits, nuts, cereals and other things with less seasonings, you would soon learn that the appetite naturally increases while approaching a normal standard, and requires no catering to or coaxing.
Women should be competent to direct, purchase, and