Simplicity

One of the most conspicuous errors in the mod­ern diet is complicated dishes and too many things served at the same meal.

Many articles of natural food contain from two to six different chemical elements. A properly selected meal therefore might be composed of three or four things and contain all the elements of nourishment the body would require.

The kitchen has been the domain of woman for many thousand years; what ambition she possessed had no other way of manifesting itself except to excel in the preparation of food. This has led her into complications and has fixed the standard of a good meal by the number of things composing it. The mod­ern chef is merely the lineal descendant of our grand­mothers, who has inherited the disposition to fix up and mix up food into endless combinations, utterly re­gardless of the chemical effect one article may have upon another.

Two of the most serious errors of the modern diet are inharmonious combinations of food served at the same meal and over-eating. Complicated dishes and too great a variety of food supply the causes for both these mistakes.

A careful study of the laws governing food chemis­try has led modern scientists and all others who have made a careful study of the food question back toward a simple diet, not only for the purpose of correcting the evils above referred to, but experience has shown that a meal composed of a few simple, natural and nutritious articles costs less money, much less labor to prepare, and appeals to and satisfies the highest sense of taste and enjoyment.

When the habit of subsisting upon a few natural articles of food has been acquired, it sharpens natural hunger and we soon become able to select our food from instinct as it were, the hunger calling only for the articles the body needs. This is the ideal thing to be attained in the art of correct eating, and this thing is impossible so long as we make every meal a feast and the "groaning table" the primary object of life.

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