The Science of Cooking

Cooking is no mean science, and it is one of the most essential in practical life. It is a science that all women should learn, and it should be taught in a way to benefit the poorer classes. To make food appetizing and at the same time simple and nourishing, requires skill; but it can be done. Cooks should know how to prepare simple food in a simple and healthful manner, and so that it will be found more palatable, as well as more wholesome, because of its simplicity.^{378The Ministry of Healing, 302, 303}CCh 222.5

Let us make intelligent advancement in simplifying our diet. In the providence of God, every country produces articles of food containing the nourishment necessary for the upbuilding of the system. These may be made into healthful, appetizing dishes.^{379Counsels on Diet and Foods, 94}CCh 222.6

Many do not feel that this is a matter of duty, hence they do not try to prepare food properly. This can be done in a simple, healthful, and easy manner, without the use of lard, butter, or flesh meats. Skill must be united with simplicity. To do this, women must read, and then patiently reduce what they read to practice.^{380Testimonies for the Church 1:681}CCh 222.7

Fruits, grains, and vegetables, prepared in a simple way, free from spice and grease^{381* [Grease is defined as “animal fat, especially when soft; any fatty, oily, or unctuous substance.” Ellen White stated that olives, properly prepared, may be eaten with benefit at every meal, the oil in them providing a substitute for animal oil and butter. See The Ministry of Healing, 298; Testimonies for the Church Volume Seven, 134. This seems to indicate that a limited amount of fat, particularly from vegetable sources, is a part of a healthy diet.]} of all kinds, make, with milk or cream, the most healthful diet.^{382Counsels on Health, 115}CCh 222.8

Grains and fruits prepared free from grease, and in as natural a condition as possible, should be the food for the tables of all who claim to be preparing for translation to heaven.^{383Testimonies for the Church 2:352}CCh 223.1

Far too much sugar is ordinarily used in food. Cakes, sweet puddings, pastries, jellies, jams, are active causes of indigestion. Especially harmful are the custards and puddings in which milk, eggs, and sugar are the chief ingredients. The free use of milk and sugar taken together should be avoided.^{384The Ministry of Healing, 302}CCh 223.2

The less sugar introduced into the food in its preparation, the less difficulty will be experienced because of the heat of the climate.^{385Counsels on Diet and Foods, 95}CCh 223.3

If milk is used, it should be thoroughly sterilized; with this precaution, there is less danger of contracting disease from its use.^{386The Ministry of Healing, 302}CCh 223.4

The time may come when it will not be safe to use milk. But if the cows are healthy and the milk thoroughly cooked, there is no necessity of creating a time of trouble beforehand.^{387Counsels on Diet and Foods, 357}CCh 223.5