It is a well established fact that all the juices which aid the digestive processes are called forth at sight of food that is appe- tizingly and attractively served. The simple garnitures which all may employ, — a sprig of green, a friendly flower, contrast in color and design, — and care to provide clean linen and appropriate dishes for serving, will greatly enhance the pleasure of the children and the grown-ups at the family board. God has provided for our eyes fruits and flowers in the most attractive designs and colors. The wonderful hues and tints of the fruits that are "good for food" tempt us to enjoy their delight- ful flavors. If, however, foods are served with spots of bruise in 68 evidence, or revealing rough, untrimmed surfaces, or in cracked dishes, or otherwise out of harmony, wherein lies the inducement to partake of and appropriate these foods to the needs of the body? "God saw everything that He had made, and, behold, it was very good." Genesis 1:31. His injunction to us, "Eat ye that which is good," calls our attention to the reason 'as well. We are made of that which we eat. Our food becomes our lifeblood. It should therefore be pure and palatable. It should be served at- tractively, that it may best offer to the human body the nutrition its elements contain. Hence there is the utmost need that sufficient time be given to the preparation and careful service of the daily food, since this is to become the life of these human temples God has given. PRACTICAL HINTS Careful planning, so as to avoid wastage, is one of the first steps in the attainment of successful household management. It has been estimated that from 15% to 20% of all foods going into American kitchens is wasted. A few suggestions as to how the housewife may avoid a needless waste of food material in its care and preparation may be of interest. In the first place, there should be care in the outlay, with free- dom from extravagance. Plan the meals from a select variety of only a few kinds of food, avoiding a large array of hearty and more expensive foods, which are not needed, and a great deal of which would be left over at the end of the meal. Preference should be given to the simpler and more inexpensive yet whole- some foods that are at hand every day. All foods left over should be reheated before there is the first sign of spoiling. Many foods gain richness in reheating. No food should be left adhering to the kettles in which they were cooked. All fragments should be carefully saved and utilized. Unbolted corn meal for bread and porridge requires less fat and sweetening than the commercially prepared meal, and is far more tasty and nutritious. Cracked wheat and natural brown rice are excellent breakfast cereals, and should supplant the white, de- 69 Enough, but none to waste. vitamined foods commonly used, which are not adapted to the making of heflthy blood and tissue. Vegetables should not be pared too thickly. Neither should the water from cooked vegetables be thrown away; it contains valuable .salts, and should be saved, as it may be used for various purposes. Rice cooked in spinach water or other vegetable broth, and seasoned with a little butter and salt, is excellent.

AI-modernized reading of the original text

It is a well established fact that all the juices which aid the digestive processes are called forth at sight of food that is appetizingly and attractively served. The simple garnitures which all may employ, — a sprig of green, a friendly flower, contrast in color and design, — and care to provide clean linen and appropriate dishes for serving, will greatly enhance the pleasure of the children and the grown-ups at the family board. God has provided for our eyes fruits and flowers in the most attractive designs and colors. The wonderful hues and tints of the fruits that are "good for food" tempt us to enjoy their delightful flavors. If, however, foods are served with spots of bruise in evidence, or revealing rough, untrimmed surfaces, or in cracked dishes, or otherwise out of harmony, wherein lies the inducement to partake of and appropriate these foods to the needs of the body? "God saw everything that He had made, and, behold, it was very good." Genesis 1:31. His injunction to us, "Eat ye that which is good," calls our attention to the reason 'as well. We are made of that which we eat. Our food becomes our lifeblood. It should therefore be pure and palatable. It should be served attractively, that it may best offer to the human body the nutrition its elements contain. Hence there is the utmost need that sufficient time be given to the preparation and careful service of the daily food, since this is to become the life of these human temples God has given. PRACTICAL HINTS Careful planning, so as to avoid wastage, is one of the first steps in the attainment of successful household management. It has been estimated that from 15% to 20% of all foods going into American kitchens is wasted. A few suggestions as to how the housewife may avoid a needless waste of food material in its care and preparation may be of interest. In the first place, there should be care in the outlay, with freedom from extravagance. Plan the meals from a select variety of only a few kinds of food, avoiding a large array of hearty and more expensive foods, which are not needed, and a great deal of which would be left over at the end of the meal. Preference should be given to the simpler and more inexpensive yet wholesome foods that are at hand every day. All foods left over should be reheated before there is the first sign of spoiling. Many foods gain richness in reheating. No food should be left adhering to the kettles in which they were cooked. All fragments should be carefully saved and utilized. Unbolted corn meal for bread and porridge requires less fat and sweetening than the commercially prepared meal, and is far more tasty and nutritious. Cracked wheat and natural brown rice are excellent breakfast cereals, and should supplant the white, de- Enough, but none to waste. vitamined foods commonly used, which are not adapted to the making of heflthy blood and tissue. Vegetables should not be pared too thickly. Neither should the water from cooked vegetables be thrown away; it contains valuable .salts, and should be saved, as it may be used for various purposes. Rice cooked in spinach water or other vegetable broth, and seasoned with a little butter and salt, is excellent.

Science of food & cookery