Economy in fuel is another consideration of first-rate import-
ance, especially where gas is used. The fireless and steam cookers
have made possible no inconsiderable saving of fuel, and one, if not
both, should be a part of the furnishing of every up-to-date kitchen.
Important as these are, however, the wise planning of meals is still
more important. It is no economy to buy a cheap cut of meat if
that cut will require long cooking on a gas stove or in a gas oven;
better buy one less cheap that can be cooked in a short time — for
gas is expensive. Care must also be taken not to use the oven
needlessly and to make the most of its heat. If meat is roasting,
6
THE FINE ART OF COOKERY
plan to bake potatoes at the same time; and do not light the oven
just to bake potatoes or some vegetable that will cook equally well
on the top of the stove — say in a steamer.
These are minor matters, of course, but they all play their part,
and in many families call for greater attention than they receive.
The importance of economy should be known by every housewife
and should be explained to every servant.
Cleanliness. — One other thing — still more important than
economy — that must be impressed upon every servant is the neces-
sity of cleanliness. And care with regard to the food is not of it-
self sufficient: the kitchen and her own person are almost equally
important. It is unfortunate that in so many households the cook
is consigned to the meanest and darkest room in the house and
denied the use of a bathroom. It is likewise unfortunate that she
in most cases does not know the value of clean hands, clean floors,
clean refrigerators, clean pots and pans, etc.
"Scrupulous cleanliness," says the Bulletin previously quoted,
"should always be observed in keeping, handling and serving food.
If ever cleanliness is desirable, it must be in the things we eat, and
every care should be taken to insure it for the sake of health as well
as decency. Cleanliness in this connection means not only ab-
sence of visible dirt, but freedom from undesirable bacteria and
other minute organisms, and from worms and other parasites. If
food, raw or cooked, is kept in dirty places, peddled from dirty
carts, prepared in dirty rooms and in dirty dishes, or exposed to
foul air, disease germs and other offensive and dangerous sub-
stances can easily get in."
Purposes of Cooking. — Cooking, of course, destroys many such
germs, and that is one reason why cooked foods are better and
more wholesome than uncooked. Cooking has other important
purposes too; for it renders food more capable of mastication and
consequently of digestion. It does this both by changing its actual
structure and by making it more appetizing, thus stimulating the
flow of the saliva and the gastric juices. The importance of good
cooking cannot be overestimated.
7
THE FINE ART OF COOKERY
Page 4
Presented as published in 1913. 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
Economy in fuel is another consideration of first-rate importance, especially where gas is used. The fireless and steam cookers have made possible no inconsiderable saving of fuel, and one, if not both, should be a part of the furnishing of every up-to-date kitchen. Important as these are, however, the wise planning of meals is still more important. It is no economy to buy a cheap cut of meat if that cut will require long cooking on a gas stove or in a gas oven; better buy one less cheap that can be cooked in a short time — for gas is expensive. Care must also be taken not to use the oven needlessly and to make the most of its heat. If meat is roasting,
plan to bake potatoes at the same time; and do not light the oven just to bake potatoes or some vegetable that will cook equally well on the top of the stove — say in a steamer.
These are minor matters, of course, but they all play their part, and in many families call for greater attention than they receive. The importance of economy should be known by every housewife and should be explained to every servant.
Cleanliness. — One other thing — still more important than economy — that must be impressed upon every servant is the necessity of cleanliness. And care with regard to the food is not of itself sufficient: the kitchen and her own person are almost equally important. It is unfortunate that in so many households the cook is consigned to the meanest and darkest room in the house and denied the use of a bathroom. It is likewise unfortunate that she in most cases does not know the value of clean hands, clean floors, clean refrigerators, clean pots and pans, etc.
"Scrupulous cleanliness," says the Bulletin previously quoted, "should always be observed in keeping, handling and serving food. If ever cleanliness is desirable, it must be in the things we eat, and every care should be taken to insure it for the sake of health as well as decency. Cleanliness in this connection means not only absence of visible dirt, but freedom from undesirable bacteria and other minute organisms, and from worms and other parasites. If food, raw or cooked, is kept in dirty places, peddled from dirty carts, prepared in dirty rooms and in dirty dishes, or exposed to foul air, disease germs and other offensive and dangerous substances can easily get in."
Purposes of Cooking. — Cooking, of course, destroys many such germs, and that is one reason why cooked foods are better and more wholesome than uncooked. Cooking has other important purposes too; for it renders food more capable of mastication and consequently of digestion. It does this both by changing its actual structure and by making it more appetizing, thus stimulating the flow of the saliva and the gastric juices. The importance of good cooking cannot be overestimated.