Excerpt from The Hyde Park Cuisine
As one industry after another has vanished from the household, a tendency has arisen to belittle the importance of household administration and to consider it more or less as drudgery. The newer sociological studies are however beginning to show that "in the centre called the home" are found the influences which to a large extent determine the character of the community and society at large, and there is no department of the home which is of more importance to the family and the community than the kitchen. A few illustrations will prove this. A political economist has said that "Half the struggle for life is a struggle for food" as shown by the fact that the majority of wage-earners spend more than half of their earnings for food. An eminent physician declares his belief that avoidable errors in diet are responsible for more disease and wasted life than is alcoholic drink.
In administering her kitchen the housekeeper should know how to keep from worrying, and how to save time, strength and money. If she has proper training and a fit sense of proportion as to what is essential and what is non-essential, there will be little difficulty in any of these directions. Moreover, she must know that food must be palatable, digestible and nourishing. Everybody sympathises with the little boy who asked his grandmother "to please not give him nutritious food, but food that tasted good." And yet, while the first requisite of good food is that it should be palatable, care must be taken to recognize the fact that the palate is a guide to food which is very easily and in our country very often perverted.
Next in order comes digestibility, and here is a field for far more knowledge than a housekeeper can command with even extensive study of the subject. More food in this country is rendered useless for its purpose by poor cooking than can be estimated and much of this wastefulness is due to the desire to have the work done quickly. In general it may be said that the more hurriedly food is prepared the less palatable and the less digestible it is.
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