Many people are sick because they fail, in a greater or less degree, to assimilate their food, and it ceases to nourish them. An eminent physician when asked, ''What is disease?" replied, "It is the lack of nutri- tion." And his brief reply covers the entire question. Lack of nutrition causes starvation — a disease that may be local or general in its effect — but a disease the only remedy for which is food that can be digested and assimilated. But as perplexing and puzzling as may be the problem of nutrition, considered hygienically, it is pretty definitely settled that the flavor of food is of vital importance in aiding its digestion and assimilation. A writer who has given the subject much careful consideration tells us that all edible things are in the most perfect condition for human food when their flavors are finest, and that whether foods should be eaten cooked or uncooked, and also the exact amount of cooking they require, should be determined by the flavor. In other words, no edible whose flavor is not improved by cooking should ever be Introduction. 265 subjected to such process, as to cook such edible renders it less digestible and nutritious. The taste for certain articles of diet is very much a matter of education and habit. Our tastes become coarse and vitiated, or cultured and discriminating, in eating and drinking, as they do in other things, by the training they receive. Most people would probably become fond of all food that is wholesome and nutritious, if it were properly cooked and seasoned, and when we are educated in these respects we shall no doubt have the keenest relish for food best adapted to our special needs. We season food mainly to increase or modify its flavor, and as the natural flavor of most foods is exceedingly delicate and very easily destroyed, a tablespoonful of sugar or salt often proves so complete an extinguisher of all flavor as to leave in the mouth only a sweet or a briny taste. Salt is the most common of all seasonings and un- doubtedly the most essential. A small quantity of salt added to the water in which meats, vegetables, etc. , are boiled is supposed to prevent the fiber or texture of the edible being cooked from breaking down or disinte- grating too rapidly. It is also supposed that less of the flavor of the article passes ofl" with the steam when salt is present in boiling water. But the main reason that salt is so universally used in the preparation of food, or added to it when eaten, is, no doubt, because it possesses the power of developing the richest and finest flavors of the edible. When used in this capacity it should be used only to the extent required to induce the edible to yield the flavor that would otherwise remain latent and undiscovered, and the proper quantity required for 266 The Art of Cookery. different articles can be determined only by a correct, discriminating taste.

AI-modernized reading of the original text

Many people are sick because they fail, in a greater or less degree, to assimilate their food, and it ceases to nourish them. An eminent physician when asked, ''What is disease?" replied, "It is the lack of nutrition." And his brief reply covers the entire question. Lack of nutrition causes starvation — a disease that may be local or general in its effect — but a disease the only remedy for which is food that can be digested and assimilated. But as perplexing and puzzling as may be the problem of nutrition, considered hygienically, it is pretty definitely settled that the flavor of food is of vital importance in aiding its digestion and assimilation. A writer who has given the subject much careful consideration tells us that all edible things are in the most perfect condition for human food when their flavors are finest, and that whether foods should be eaten cooked or uncooked, and also the exact amount of cooking they require, should be determined by the flavor. In other words, no edible whose flavor is not improved by cooking should ever be Introduction. 265 subjected to such process, as to cook such edible renders it less digestible and nutritious. The taste for certain articles of diet is very much a matter of education and habit. Our tastes become coarse and vitiated, or cultured and discriminating, in eating and drinking, as they do in other things, by the training they receive. Most people would probably become fond of all food that is wholesome and nutritious, if it were properly cooked and seasoned, and when we are educated in these respects we shall no doubt have the keenest relish for food best adapted to our special needs. We season food mainly to increase or modify its flavor, and as the natural flavor of most foods is exceedingly delicate and very easily destroyed, a tablespoonful of sugar or salt often proves so complete an extinguisher of all flavor as to leave in the mouth only a sweet or a briny taste. Salt is the most common of all seasonings and undoubtedly the most essential. A small quantity of salt added to the water in which meats, vegetables, etc. , are boiled is supposed to prevent the fiber or texture of the edible being cooked from breaking down or disintegrating too rapidly. It is also supposed that less of the flavor of the article passes ofl" with the steam when salt is present in boiling water. But the main reason that salt is so universally used in the preparation of food, or added to it when eaten, is, no doubt, because it possesses the power of developing the richest and finest flavors of the edible. When used in this capacity it should be used only to the extent required to induce the edible to yield the flavor that would otherwise remain latent and undiscovered, and the proper quantity required for 266 The Art of Cookery. different articles can be determined only by a correct, discriminating taste.

The art of cookery