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Classic
Cook Books
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page 7
praiseworthy function demands good judgment, an inherent sense of fitness and
proportion in the choice and blending of food ingredients, reliable guidance,
and after that practice and ever more practice.
But cookery should not be made a difficult task by minute descriptions of
compositions and combinations--as is true of many cook books--in such a way as
to cause the average housekeeper bewilderment or discouragement. Of course,
excellent results in the art of cookery require a general knowledge of and
experience in the art, on the part of the cook, yet, it should also be left with
her to make a fair attempt at it, and use her own judgment considerably,
regarding preparation and results. Cookery is neither practical nor successful
when it is too scientific, because such success is largely dependent on the
taste of the cook and those for whose enjoyment it is prepared.
Civilization has taught human beings to be careful in their selection of
foodstuffs, and again, it has taught them, on the whole, to prepare the food in
a way to make it more nourishing and palatable. Thus, the common reasons for
cooking are already known to every person, which are, namely:
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Classic
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