Testimony Studies on Diet and Foods

Chapter 22—Healthful Cookery

Christian Temperance and Bible Hygiene, 48-49

There is a class who seem to think that whatever is eaten is lost, that anything tossed into the stomach to fill it, will do as well as food prepared with intelligence and care. But it is important that we relish the food we eat. If we can not, and have to eat mechanically, we fail to receive the proper nourishment. Our bodies are constructed from what we eat; and in order to make tissues of good quality, we must have the right kind of food, and it must be prepared with such skill as will best adapt it to the wants of the system. It is a religious duty for those who cook, to learn how to prepare healthful food in a variety of ways, so that it may be both palatable and healthful. Poor cookery is wearing away the life energies of thousands. More souls are lost from this cause than many realize. It deranges the system and produces disease. In the condition thus induced, heavenly things cannot be readily discerned. TSDF 90.4

Some do not feel that it is a religious duty to prepare food properly; hence they do not try to learn how. They let the bread sour before baking, and the saleratus added to remedy the cook's carelessness, makes it totally unfit for the human stomach. It requires thought and care to make good bread. But there is more religion in a good loaf of bread than many think. Food can be prepared simply and healthfully, but it requires skill to make it both palatable and nourishing. In order to learn how to cook, women should study, and then patiently reduce what they learn to practice. People are suffering because they will not take the trouble to do this. I say to such, It is time for you to rouse your dormant energies, and inform yourselves. Do not think the time wasted which is devoted to obtaining a thorough knowledge and experience in the preparation of healthful, palatable food. No matter how long an experience you have had in cooking, if you still have the responsibilities of a family, it is your duty to learn how to care for them properly. If necessary, go to some good cook, and put yourself under her instruction until you are mistress of the art. TSDF 90.5

Christian Temperance and Bible Hygiene, 57-58

Many who adopt the health reform complain that it does not agree with them; but after sitting at their tables I come to the conclusion that it is not the health reform that is at fault, but the poorly prepared food. I appeal to men and women to whom God has given intelligence learn how to cook. I make no mistake when I say “men,” for they, as well as women, need to understand the simple, healthful preparation of food. Their business often takes them where they cannot obtain wholesome food. They may be called to remain days and even weeks in families that are entirely ignorant in this respect. Then, if they have the knowledge, they can use it to good purpose. TSDF 90.6

Investigate your habits of diet. Study from cause to effect, but do not bear false witness against health reform by ignorantly pursuing a course which militates against it. Do not neglect or abuse the body, and thus unfit it to render to God that service which is His due. To my certain knowledge, some of the most useful workers in our cause have died through such neglect. To care for the body by providing for it food which is relishable and strengthening, is one of the first duties of the house-holder. Better by far have less expensive clothing and furniture, than to scrimp the supply of necessary articles for the table. TSDF 91.1

Christian Temperance and Bible Hygiene, 73

With many, the all-absorbing object of life,—that which justifies any expenditure or labor,—is to appear in the latest style. Education, health, and comfort are sacrificed at the shrine of fashion. Even in the table arrangements, fashion and show exert their baleful influence. The healthful preparation of food becomes a secondary matter. The serving of a great variety of dishes absorbs time, money, and taxing labor, without accomplishing any good. It may be fashionable to have half a dozen courses at a meal, but the custom is ruinous to health. It is a fashion that sensible men and women should condemn, by both precept and example. Do have a little regard for the life of your cook. “Is not the life more than meat, and body than raiment?” TSDF 91.2

In these days, domestic duties claim almost the whole time of the housekeeper. How much better it would be for the health of the household, if the table preparations were more simple. Thousands of lives are sacrificed every year at this altar,—lives which might have been prolonged had it not been for this endless round of manufactured duties. Many a mother goes down to the grave, who, had her habits been simple, might have lived to be a blessing in the home, the church, and the world. TSDF 91.3

Christian Temperance and Bible Hygiene, 74

Some who learn to be seamstresses, type-setters, proof-readers, book-keepers, or school-teachers, consider themselves too aristocratic to associate with the cook. TSDF 91.4

These ideas have pervaded nearly all classes of society. The cook is made to feel that her occupation is one which places her low in the scale of social life, and that she must not expect to associate with the family on equal terms. Can you be surprised, then, that intelligent girls seek some other employment? Do you marvel that there are so few educated cooks? The only marvel is that there are so many who will submit to such treatment. TSDF 91.5

The cook fills an important place in the household. She is preparing food to be taken into the stomach, to form brain, bone, and muscle. The health of all the members of the family depends largely upon her skill and intelligence. Household duties will never receive the attention they demand until those who faithfully perform them are held in proper respect. TSDF 91.6

Christian Temperance and Bible Hygiene, 119

One reason why many have become discouraged in practicing health reform is that they have not learned how to cook so that proper food, simply prepared, would supply the place of the diet to which they have been accustomed. They become disgusted with the poorly prepared dishes, and next we hear them say that they have tried the health reform, and cannot live in that way. Many attempt to follow out meager instructions in health reform, and make such sad work that it results in injury to digestion, and in discouragement to all concerned in the attempt. You profess to be health reformers, and for this very reason you should become good cooks. Those who can avail themselves of the advantages of properly conducted hygienic cooking-schools, will find it a great benefit, both in their own practice and in teaching others. TSDF 91.7

Christian Temperance and Bible Hygiene, 156-158

For want of knowledge and skill in regard to cooking, many a wife and mother daily sets before her family ill-prepared food, which is steadily and surely impairing the digestive organs, and making a poor quality of blood; the result is, frequent attacks of inflammatory disease, and sometimes death. TSDF 91.8

We can have a variety of good, wholesome food, cooked in a healthful manner, so that it will be palatable to all. It is of vital importance to know how to cook. Poor cooking produces disease and bad tempers; the system becomes deranged, and heavenly things can not be discerned. There is more religion in good cooking than you have any idea of. When I have been away from home sometimes, I have known that the bread upon the table, as well as most of the other food, would hurt me; but I would be obliged to eat a little in order to sustain life. It is a sin in the sight of Heaven to have such food. TSDF 91.9

Testimonies for the Church 1:680-686

During the last seven months we have been at home but about four weeks. In our travels we have sat at many different tables, from Iowa to Maine. Some whom we have visited live up to the best light they have. Others, who have the same opportunities of learning to live healthfully and well, have hardly taken the first steps in reform. They will tell you that they do not know how to cook in this new way. But they are without excuse in this matter of cooking, for in the work, “How to Live,” are many excellent recipes, and this work is within the reach of all. I do not say that the system of cookery taught in that book is perfect. I may soon furnish a small work more to my mind in some respects. But “How to Live” teaches cookery almost infinitely in advance of what the traveler will often meet, even among some Seventh-day Adventists. TSDF 91.10

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. Many are suffering because they will not take the trouble to do this. I say to such, It is time for you to rouse your dormant energies and read up. Learn how to cook with simplicity, and yet in a manner to secure the most palatable and healthful food. TSDF 92.1

Because it is wrong to cook merely to please the taste, or to suit the appetite, no one should entertain the idea that an impoverished diet is right. Many are debilitated with disease, and need a nourishing, plentiful, well-cooked diet. We frequently find graham bread heavy, sour, and but partially baked. This is for want of interest to learn, and care to perform the important duty of cook. Sometimes we find gem-cakes, or soft biscuit, dried, not baked, and other things after the same order. And then cooks will tell you they can do very well in the old style of cooking, but to tell the truth, their family do not like graham bread; that they would starve to live in this way. TSDF 92.2

I have said to myself, I do not wonder at it. It is your manner of preparing food that makes it so unpalatable. To eat such food would certainly give one the dyspepsia. These poor cooks, and those who have to eat their food, will gravely tell you that the health reform does not agree with them. The stomach has not power to convert poor, heavy, sour bread into good; but this poor bread will convert a healthy stomach into a diseased one. Those who eat such food know that they are failing in strength. Is there not a cause? Some of these persons call themselves health reformers, but they are not. They do not know how to cook. They prepare cakes, potatoes, and graham bread, but there is the same round, with scarcely a variation, and the system is not strengthened. They seem to think the time wasted which is devoted to obtaining a thorough experience in the preparation of healthful, palatable food. Some act as though that which they eat were lost, and anything they could toss into the stomach to fill it, would do as well as food prepared with so much painstaking. It is important that we relish the food we eat. If we can not do this, but eat mechanically, we fail to be nourished and built up as we would be if we could enjoy the food we take into the stomach. We are composed of what we eat. In order to make a good quality of blood, we must have the right kind of food, prepared in a right manner. TSDF 92.3

It is a religious duty for those who cook to learn how to prepare healthful food in different ways, so that it may be eaten with enjoyment. Mothers should teach their children how to cook. What branch of the education of a young lady can be so important as this? The eating has to do with the life. Scanty, impoverished, ill-cooked food is constantly depraving the blood, by weakening the blood-making organs. It is highly essential that the art of cookery be considered one of the most important branches of education. There are but few good cooks. Young ladies consider that it is stooping to a menial office to become a cook. This is not the case. They do not view the subject from a right standpoint. Knowledge of how to prepare food healthfully, especially bread, is no mean science. TSDF 92.4

In many families we find dyspeptics, and frequently the reason of this is the poor bread. The mistress of the house decided that it must not be thrown away, and they eat it. Is this the way to dispose of poor bread? Will you put it into the stomach to be converted into blood? Has the stomach power to make sour bread sweet? heavy bread light? moldy bread fresh? TSDF 92.5

Mothers neglect this branch in the education of their daughters. They take the burden of care and labor, and are fast wearing out, while the daughter is excused, to visit, to crochet, or study her own pleasure. This is mistaken love, mistaken kindness. The mother is doing an injury to her child, which frequently lasts her lifetime. At the age when she should be capable of bearing some of life's burdens, she is unqualified to do so. Such will not take care and burdens. They go light-loaded, excusing themselves from responsibilities, while the mother is pressed down under her burden of care, as a cart beneath sheaves. The daughter does not mean to be unkind, but she is careless and heedless, or she would notice the tired look, and mark the expression of pain upon the countenance of the mother, and would seek to do her part, to bear the heavier part of the burden, and relieve the mother, who must have freedom from care, or be brought upon a bed of suffering, and it may be, of death. TSDF 92.6

Why will mothers be so blind and negligent in the education of their daughters? I have been distressed, as I have visited different families, to see the mother bearing the heavy burden, while the daughter, who manifested buoyancy of spirit, and had a good degree of health and vigor, felt no care, no burden. When there are large gatherings, and families are burdened with company, I have seen the mother bearing the burden, with the care of everything upon her, while the daughters are sitting down chatting with young friends, having a social visit. These things seem so wrong to me that I can hardly forbear speaking to the thoughtless youth, and telling them to go to work. Release your tired mother. Lead her to a seat in the parlor, and urge her to rest and enjoy the society of her friends. TSDF 93.1

But the daughters are not the ones to be blamed wholly in this matter. The mother is at fault. She has not patiently taught her daughters how to cook. She knows that they lack knowledge in the cooking department, and therefore feels no release from the labor. She must attend to everything that requires care, thought, and attention. Young ladies should be thoroughly instructed in cooking. Whatever may be their circumstances in life, here is knowledge which may be put to a practical use. It is a branch of education which has the most direct influence upon human life, especially the lives of those held most dear. Many a wife and mother who has not had the right education, and lacks skill in the cooking department, is daily presenting her family with ill-prepared food which is steadily and surely destroying the digestive organs, making a poor quality of blood and frequently bringing on acute attacks of inflammatory disease, and causing premature death. Many have been brought to their death by eating heavy, sour bread. An instance was related to me of a hired girl who made a batch of sour, heavy bread. In order to get rid of it, and conceal the matter, she threw it to a couple of very large hogs. Next morning the man of the house found his swine dead, and upon examining the trough, found pieces of this heavy bread. He made inquiries, and the girl acknowledged what she had done. She had not a thought of the effect of such bread upon the swine. If heavy, sour bread will kill swine, which can devour rattlesnakes and almost every detestable thing, what effect will it have upon that tender organ, the human stomach? TSDF 93.2

It is a religious duty for every Christian girl and woman to learn at once to make good, sweet, light bread from unbolted wheat flour. Mothers should take their daughters into the kitchen with them when very young, and teach them the art of cooking. The mother cannot expect her daughters to understand the mysteries of housekeeping without education. She should instruct them patiently, lovingly, and make the work as agreeable as she can by her cheerful countenance and encouraging words of approval. If they fail once, twice, or thrice, censure not. Already discouragement is doing its work, and tempting them to say, “It is of no use; I can't do it.” This is not the time for censure. The will is becoming weakened. It needs the spur of encouraging, cheerful, hopeful words, as, “Never mind the mistakes you have made. You are but a learner, and must expect to make blunders. Try again. Put your mind on what you are doing. Be very careful, and you will certainly succeed.” TSDF 93.3

Many mothers do not realize the importance of this branch of knowledge and rather than have the trouble and care of instructing their children and bearing with their failings and errors while learning, they prefer to do all themselves. And when their daughters make a failure in their efforts, they send them away with, “It is no use, you can't do this or that. You perplex and trouble me more than you help me.” TSDF 93.4

Thus the first efforts of the learners are repulsed and the first failure so cools their interest and ardor to learn that they dread another trial, and will propose to sew, knit, clean house, anything but cook. Here the mother was greatly at fault. She should have patiently instructed them, that they might, by practice, obtain an experience which would remove the awkwardness and remedy the unskillful movements of the inexperienced worker TSDF 93.5

Children should be taught very young to be useful, to help themselves, and to help others. Many daughters of this age can, without remorse of conscience see their mothers toiling, cooking, washing, or ironing, while they sit in the parlor and read stories, knit edging, crochet, or embroider. Their hearts are as unfeeling as a stone. But where does this wrong originate? Who are the ones usually most to blame in this matter? The poor deceived parents. They overlook the future good of their children, and in their mistaken fondness, let them sit in idleness, or that which is of but little account which requires no exercise of the mind or muscles and then excuse their indolent daughters because they are weakly. What has made them weakly? In many cases it has been the wrong course of the parents. A proper amount of exercise about the house would improve both mind and body. But children are deprived of this through false ideas, until they are averse to work. It is disagreeable, and does not accord with their ideas of gentility. It is thought to be unladylike and even coarse to wash dishes, iron, or stand over the washtub. This is the fashionable instruction which is given children in this unfortunate age. TSDF 93.6

Testimonies for the Church 3:156-158

There are very many girls who have married and have families, who have but little practical knowledge of the duties devolving upon a wife and mother. They can read, and play upon an instrument of music; but they can not cook. They can not make good bread, which is very essential to the health of the family.… To cook well, to present healthful food upon the table in an inviting manner, requires intelligence and experience. The one who prepares the food that is to be placed in our stomachs, to be converted into blood to nourish the system, occupies a most important and elevated position. The position of copyist, dress-maker, or music teacher can not equal in importance that of the cook. TSDF 94.1

Testimonies for the Church 2:537-539

Do not neglect to teach your children how to cook. In so doing, you impart to them principles which they must have in their religious education. In giving your children lessons in physiology, and teaching them how to cook with simplicity and yet with skill, you are laying the foundation for the most useful branches of education. Skill is required to make good light bread. There is religion in good cooking, and I question the religion of that class who are too ignorant and too careless to learn to cook. TSDF 94.2

We see sallow complexions and groaning dyspeptics wherever we go. When we sit at the tables, and eat the food cooked in the same manner as it has been for months, and perhaps years, I wonder that these persons are alive. Bread and biscuits are yellow with saleratus. This resort to saleratus was to save a little care; in consequence of forgetfulness, the bread is often allowed to become sour before baking, and to remedy the evil a large portion of saleratus is added, which only makes it totally unfit for the human stomach. Saleratus in any form should not be introduced into the stomach, for the effect is fearful. It eats the coatings of the stomach, causes inflammation, and frequently poisons the entire system. Some plead, “I can not make good bread or gems unless I use soda or saleratus.” You surely can if you become a scholar, and will learn. Is not the health of your family of sufficient value to inspire you with ambition to learn how to cook, and how to eat? TSDF 94.3

That which we eat can not be converted into good blood unless it is of a proper quality, simple and nutritious. The stomach can never convert sour bread into sweet. Food poorly prepared is not nutritious, and can not make good blood. These things which fret and derange the stomach will have a benumbing influence upon the finer feelings of the heart. Many who adopt the health reform complain that it does not agree with them; but, after sitting at their tables, I come to the decision that it is not the health reform that is at fault, but the poorly prepared food. Health reformers, above all others, should be careful to shun extremes. The body must have sufficient nourishment. We can not subsist upon air merely; neither can we retain health unless we have nourishing food. Food should be prepared in good order, so that it is palatable. Mothers should be practical physiologists, that they may teach their children to know themselves, and to possess moral courage to carry out correct principles in defiance of the health-and-life-destroying fashions. To needlessly transgress the laws of our being, is a violation of the law of God. TSDF 94.4

Poor cookery is slowly wearing away the life energies of thousands. It is dangerous to health and life to eat at some tables the heavy, sour bread, and the other food prepared in keeping with it. Mothers, instead of seeking to give your daughters a musical education, instruct them in these useful branches which have the closest connection with life and health. Teach them all the mysteries of cooking. Show them that this is a part of their education, and essential for them in order to become Christians. Unless the food is prepared in a wholesome, palatable manner, it can not be converted into good blood, to build up the wasting tissues. Your daughters may love music, and this may be all right; it may add to the happiness of the family; but the knowledge of music without the knowledge of cookery, is not worth much. When your daughters have families of their own, an understanding of music and fancy work will not provide for the table a well-cooked dinner, prepared with nicety, so that they will not blush to place it before their most esteemed friends. Mothers, yours is a sacred work. May God help you to take it up with His glory in view, and work earnestly, patiently, and lovingly, for the present and future good of your children, having an eye single to the glory of God. TSDF 94.5

The Ministry of Healing, 302-303

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.… TSDF 94.6

Scanty ill-cooked food depraves the blood by weakening the blood-making organs. It deranges the system, and brings on disease, with its accompaniment of irritable nerves and bad tempers. The victims of poor cookery are numbered by thousands and tens of thousands. Over many graves might be written: “Died because of poor cooking;” “Died of an abused stomach.” TSDF 94.7

It is a sacred duty for those who cook to learn how to prepare healthful food. Many souls are lost as the result of poor cookery. It takes thought and care to make good bread; but there is more religion in a loaf of good bread than many think. There are few really good cooks. Young women think that it is menial to cook and do other kinds of housework; and, for this reason, many girls who marry and have the care of families have little idea of the duties devolving upon a wife and mother. TSDF 94.8

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. TSDF 95.1

Every woman who is at the head of a family and yet does not understand the art of healthful cookery should determine to learn that which is so essential to the well-being of her household. In many places hygienic cooking-schools afford opportunities for instruction in this line. She who has the help of such facilities should put herself under the instruction of some good cook, and persevere in her efforts for improvement until she is mistress of the culinary art. TSDF 95.2

Testimonies for the Church 2:369-370

There was one case in Montcalm County, Mich., to which I will refer. The individual was a noble man. He stood six feet, and was of fine appearance. I was called to visit him in his sickness. I had previously conversed with him in regard to his manner of living. “I do not like the looks of your eyes,” said I. He was eating large quantities of sugar. I asked him why he did this. He said that he had left off meat, and did not know what would supply its place as well as sugar. His food did not satisfy him, simply because his wife did not know how to cook. Some of you send your daughters, who have nearly grown to womanhood, to school to learn the sciences before they know how to cook, when this should be made of the first importance. Here was a woman who did not know how to cook; she had not learned how to prepare healthful food. The wife and mother was deficient in this important branch of education; and as the result, poorly-cooked food not being sufficient to sustain the demands of the system, sugar was eaten immoderately, which brought on a diseased condition of the entire system. This man's life was sacrificed unnecessarily to bad cooking. When I went to see the sick man, I tried to tell them as well as I could how to manage, and soon he began slowly to improve. But he imprudently exercised his strength when not able, ate a small amount not of the right quality, and was taken down again. This time there was no help for him. His system appeared to be a living mass of corruption. He died a victim to poor cooking. He tried to make sugar supply the place of good cooking, and it only made matters worse.... TSDF 95.3

Our sisters often do not know how to cook. To such I would say, I would go to the very best cook that could be found in the country, and remain there, if necessary, for weeks, until I had become mistress of the art—an intelligent, skillful cook. I would pursue this course if I were forty years old. It is your duty to know how to cook, and it is your duty to teach your daughters to cook. When you are teaching them the art of cookery, you are building around them a barrier that will preserve them from the folly and vice which they may otherwise be tempted to engage in. I prize my seamstress, I value my copyist; but my cook, who knows well how to prepare the food to sustain life and nourish brain, bone, and muscle, fills the most important place among the helpers in my family. TSDF 95.4

Testimonies for the Church 2:373

We can have a variety of good, wholesome food, cooked in a healthful manner, so that it can be made palatable to all. And if you, my sisters, do not know how to cook, I advise you to learn. It is of vital importance to you to know how to cook. There are more souls lost from poor cooking than you have any idea of. It produces sickness, disease, and bad tempers; the system becomes deranged, and heavenly things can not be discerned. There is more religion in a loaf of good bread than many of you think. There is more religion in good cooking than you have any idea of. We want you to learn what good religion is, and to carry it out in your families. When I have been from home sometimes, I have known that the bread upon the table, and the food generally, would hurt me; but I would be obliged to eat a little to sustain life. It is a sin in the sight of Heaven to have such food. I have suffered for want of proper food. TSDF 95.5

Unpublished Testimonies, January 11, 1897 (Healthful Living, 80.1)

Great care should be taken when the change is made from a flesh-meat to a vegetarian diet, to supply the table with wisely-prepared, well-cooked articles of food. TSDF 95.6

Unpublished Testimonies, February 14, 1884 (Healthful Living, 97.5)

I know that with care and skill, dishes could be prepared to take the place of meat. But if the main dependence of the cook is meat, she will encourage meat eating, and the depraved appetite will frame every excuse for this kind of diet. TSDF 95.7

Unpublished Testimonies, December 20, 1898 (Healthful Living, 139)

The proper cooking of food is a most essential requirement. Something must be prepared to take the place of meat, and so well prepared that meat will not be desired. TSDF 96.1

Unpublished Testimonies, November 5, 1896 (Healthful Living, 76)

The large amount of cooking usually done is not at all necessary. Neither should the diet be poor, either in quality or quantity. TSDF 96.2

The Ministry of Healing, 221

An important part of the nurse's duty is the care of the patient's diet. The patient should not be allowed to suffer or become unduly weakened through lack of nourishment, nor should the enfeebled digestive powers be overtaxed. Care should be taken to prepare and serve the food that it will be palatable, but wise judgment should be used in adapting it to the needs of the patient, both in quantity and quality. TSDF 96.3

The Ministry of Healing, 300

It is wrong to eat merely to gratify the appetite, but no indifference should be manifested regarding the quality of the food, or the manner of its preparation. If the food eaten is not relished, the body will not be so well nourished. The food should be carefully chosen and prepared with intelligence and skill. TSDF 96.4

The Ministry of Healing, 307

We should not provide for the Sabbath a more liberal supply or a greater variety of food than for other days. Instead of this, the food should be more simple, and less should be eaten, in order that the mind may be clear and vigorous to comprehend spiritual things.... TSDF 96.5

Cooking on the Sabbath should be avoided; but it is not therefore necessary to eat cold food. In cold weather the food prepared the day before should be heated. And let the meals, however simple, be palatable and attractive. Especially in families where there are children, it is well, on the Sabbath, to provide something that will be regarded as a treat, something the family do not have every day. TSDF 96.6

Testimonies for the Church 2:367

It is important that the food should be prepared with care, that the appetite, when not perverted, can relish it. Because we from principle discard the use of meat, butter, mince pies, spices, lard, and that which irritates the stomach and destroys health, the idea should never be given that it is of but little consequence what we eat. TSDF 96.7

Testimonies for the Church 2:63

We advise you to change your habits of living; but while you do this we caution you to move understandingly. I am acquainted with families who have changed from a meat diet to one that is impoverished. Their food is so poorly prepared that the stomach loathes it, and such have told me that the health reform did not agree with them; that they were decreasing in physical strength. Here is one reason why some have not been successful in their efforts to simplify their food. They have a poverty-stricken diet. Food is prepared without painstaking and there is a continual sameness. There should not be many kinds at any one meal, but all meals should not be composed of the same kinds of food without variation. Food should be prepared with simplicity, yet with a nicety which will invite the appetite. You should keep grease out of your food. It defiles any preparation of food you may make. Eat largely of fruits and vegetables. TSDF 96.8

Manuscript 93, 1901

Physicians should watch unto prayer, realizing that they stand in a position of great responsibility. They should prescribe for their patients the food best suited for them. This food should be prepared by one who realizes that he occupies a most important position, insomuch as good food is required to make good blood. TSDF 96.9

Letter 100, 1903

Obtain the best help in the cooking that you can. If food is prepared in such a way that it is a tax on the digestive organs, be sure that investigation is needed. Food can be prepared in such a way as to be both wholesome and palatable. TSDF 96.10

Counsels to Parents, Teachers, and Students, 292;

To cook well, to place wholesome food upon the table in an inviting manner, requires intelligence and experience. The one who prepares the food that is to be placed in the stomach, to be converted into blood to nourish the system, occupies a most important and elevated position. The position of copyist, dressmaker, or music teacher can not equal in importance that of the cook. TSDF 96.11

Unpublished Testimonies, November 5, 1896 (Healthful Living, 81)

Food should be thoroughly cooked, nicely prepared, and appetizing. TSDF 96.12

The Youth's Instructor, May 31, 1894 (Healthful Living, 77)

We need persons who will educate themselves to cook healthfully. Many know how to cook meats and vegetables in different forms, yet do not understand how to prepare simple and appetizing dishes. TSDF 96.13

Christian Temperance and Bible Hygiene, 46-47

Many a mother sets a table that is a snare to her family. Flesh-meats, butter, cheese, rich pastry, spiced foods, and condiments are freely partaken of by both old and young. These things do their work in deranging the stomach, exciting the nerves, and enfeebling the intellect. The blood-making organs can not convert such things into good blood. The grease cooked in the food renders it difficult of digestion. TSDF 96.14

Testimonies for the Church 2:485

There has not been in this family the right management in regard to diet; there has been irregularity. There should have been a specified time for each meal, and the food should have been prepared in a simple form, and free from grease; but pains should have been taken to have it nutritious, healthful, and inviting. In this family, as also in many others, a special parade has been made for visitors; many dishes prepared and frequently made too rich, so that those seated at the table would be tempted to eat to excess. Then in the absence of company there was a great reaction, a falling off in the preparations brought on the table. The diet was spare, and lacked nourishment. It was considered not so much matter “just for ourselves.” The meals were frequently picked up, and the regular time for eating not regarded. Every member of the family was injured by such management. It is a sin for any of our sisters to make such great preparations for visitors and wrong their own families by a spare diet which will fail to nourish the system. TSDF 97.1

Manuscript 3, 1897

Every housekeeper should feel it her duty to educate herself to make good sweet bread, and in the most inexpensive manner; and the family should refuse to have upon the table bread that is heavy and sour; for it is injurious. There are a large number of poor families who buy the common baker's bread which is often sour, and is not healthful for the stomach. In every line of cooking the question that should be considered is, “How shall the food be prepared in the most natural and inexpensive manner?” And there should be careful study that the fragments of food left over from the table be not wasted. Study how, that in some way these fragments of food shall not be lost. This skill, economy, and tact is a fortune. In the warmer parts of the season, prepare less food. Use more dry substance. There are many poor families, who, although they have scarcely enough to eat, can often be enlightened as to why they are poor; there are so many jots and tittles wasted. TSDF 97.2

Manuscript 95, 1901

Some are called to what are looked upon as humble duties—it may be, to cook. But the science of cooking is not a small matter. The skillful preparation of food is one of the most essential arts, standing above music-teaching or dress-making. By this I do not mean to discount music-teaching or dress-making, for they are essential. But more important still is the art of preparing food so that it is both healthful and appetizing. This art should be regarded as the most valuable of all the arts, because it is so closely connected with life. It should receive more attention; for in order to make good blood, the system requires good food. The foundation of that which keeps people in health is the medical missionary work of good cooking. TSDF 97.3

Often health-reform is made health-deform by the unpalatable preparation of food. The lack of knowledge regarding healthful cookery must be remedied before health-reform is a success. TSDF 97.4

Good cooks are few. Many, many mothers need to take lessons in cooking, that they may set before the family well-prepared, neatly-served food. TSDF 97.5

Before children take lessons on the organ or the piano they should be given lessons in cooking. The work of learning to cook need not exclude music, but to learn music is of less importance than to learn how to prepare food that is wholesome and appetizing. TSDF 97.6

Connected with our sanitariums and schools there should be cooking schools, where instruction is given on the proper preparation of food. In all our schools there should be those who are fitted to educate the students, both men and women, in the art of cooking. Women especially should learn how to cook. TSDF 97.7

It is a sin to place poorly-prepared food on the table, because the matter of eating concerns the well-being of the entire system. The Lord desires His people to appreciate the necessity of having food prepared in such a way that it will not make sour stomachs, and in consequence, sour tempers. Let us remember that there is practical religion in a loaf of good bread. TSDF 97.8

Let not the work of cooking be looked upon as a sort of slavery. What would become of those in our world if all who are engaged in cooking should give up their work with the flimsy excuse that it is not sufficiently dignified? Cooking may be regarded as less desirable than some other lines of work, but in reality it is a science in value above all other sciences. Thus God regards the preparation of healthful food. He places a high estimate on those who do faithful service in preparing wholesome, palatable food. The one who understands the art of properly preparing food, and who uses this knowledge, is worthy of higher commendation than those engaged in any other line of work. This talent should be regarded as equal in value to ten talents; for its right use has much to do with keeping the human organism in health. Because so inseparably connected with life and health, it is the most valuable of all gifts. TSDF 97.9

Manuscript 27, 1906

The light on the subject of health reform was given by the Lord, and we are not to depart from it. The Lord has put into the minds of some a knowledge of how to prepare wholesome articles of food. But it is not His design that this knowledge shall be confined to a few. In every family there should be those who understand the science of healthful cooking.... TSDF 98.1

We should put forth greater efforts to teach the people the truths of health reform. At every campmeeting an effort should be made to demonstrate what can be done in providing an appetizing, wholesome diet from grains, fruits, nuts and vegetables. In every place where new companies are brought into the truth, instruction should be given in the science of preparing wholesome food. Workers should be chosen who can labor from house to house in an educational campaign. TSDF 98.2

Letter 135, 1902

Those who do not know how to cook hygienically should learn to combine wholesome, nourishing articles of food in such a way as to make appetizing dishes. Let those who desire to gain knowledge in this line subscribe for our health journals. They will find information on this point in them. TSDF 98.3

Without continually exercising ingenuity, no one can excel in healthful cookery, but those whose hearts are open to impressions and suggestions from the great Teacher will learn many things, and will be able also to teach others; for He will give them skill and understanding. TSDF 98.4

125 TSDF Testimony Studies on Diet and Foods [{"para_id":"125.2","title":"Testimony Studies on Diet and Foods","mp3":"\/mp3\/125\/0000_eng_f_preface_125_2.mp3#duration=188&size=1402340"},{"para_id":"125.16","title":"Introduction","mp3":"\/mp3\/125\/0001_eng_f_introduction_125_16.mp3#duration=25&size=429601"},{"para_id":"125.18","title":"Question Number One","mp3":"\/mp3\/125\/0002_eng_f_question_number_one_125_18.mp3#duration=14&size=359654"},{"para_id":"125.20","title":"Answer","mp3":"\/mp3\/125\/0003_eng_f_answer_125_20.mp3#duration=147&size=1157979"},{"para_id":"125.25","title":"Chapter 1\u2014Breads","mp3":"\/mp3\/125\/0004_eng_f_chapter_1_breads_125_25.mp3#duration=805&size=5109458"},{"para_id":"125.66","title":"Chapter 2\u2014Butter","mp3":"\/mp3\/125\/0005_eng_f_chapter_2_butter_125_66.mp3#duration=738&size=4707687"},{"para_id":"125.113","title":"Chapter 3\u2014Cheese","mp3":"\/mp3\/125\/0006_eng_f_chapter_3_cheese_125_113.mp3#duration=138&size=1107956"},{"para_id":"125.126","title":"Chapter 4\u2014Cider","mp3":"\/mp3\/125\/0007_eng_f_chapter_4_cider_125_126.mp3#duration=657&size=4220484"},{"para_id":"125.144","title":"Chapter 5\u2014Combinations","mp3":"\/mp3\/125\/0008_eng_f_chapter_5_combinations_125_144.mp3#duration=436&size=2894634"},{"para_id":"125.187","title":"Chapter 6\u2014Cooking Schools","mp3":"\/mp3\/125\/0009_eng_f_chapter_6_cooking_schools_125_187.mp3#duration=1276&size=7933227"},{"para_id":"125.267","title":"Chapter 7\u2014Diet in Different Countries","mp3":"\/mp3\/125\/0010_eng_f_chapter_7_diet_in_different_countries_125_267.mp3#duration=812&size=5150598"},{"para_id":"125.311","title":"Chapter 8\u2014Diet and Morals","mp3":"\/mp3\/125\/0011_eng_f_chapter_8_diet_and_morals_125_311.mp3#duration=1435&size=8891100"},{"para_id":"125.379","title":"Chapter 9\u2014Diet During Pregnancy and Lactation","mp3":"\/mp3\/125\/0012_eng_f_chapter_9_diet_during_pregnancy_and_lactation_125_379.mp3#duration=754&size=4802467"},{"para_id":"125.409","title":"Chapter 10\u2014Diet and Spirituality","mp3":"\/mp3\/125\/0013_eng_f_chapter_10_diet_and_spirituality_125_409.mp3#duration=2017&size=12383760"},{"para_id":"125.513","title":"Chapter 11\u2014Eating Between Meals","mp3":"\/mp3\/125\/0014_eng_f_chapter_11_eating_between_meals_125_513.mp3#duration=772&size=4911665"},{"para_id":"125.558","title":"Chapter 12\u2014Eggs","mp3":"\/mp3\/125\/0015_eng_f_chapter_12_eggs_125_558.mp3#duration=521&size=3403895"},{"para_id":"125.587","title":"Chapter 13\u2014Extremes in Diet","mp3":"\/mp3\/125\/0016_eng_f_chapter_13_extremes_in_diet_125_587.mp3#duration=1857&size=11423210"},{"para_id":"125.664","title":"Extremes in Diet","mp3":"\/mp3\/125\/0017_eng_f_extremes_in_diet_125_664.mp3#duration=783&size=4977069"},{"para_id":"125.699","title":"Chapter 14\u2014Fasting","mp3":"\/mp3\/125\/0018_eng_f_chapter_14_fasting_125_699.mp3#duration=573&size=3716163"},{"para_id":"125.728","title":"Chapter 15\u2014Feeding of Children","mp3":"\/mp3\/125\/0019_eng_f_chapter_15_feeding_of_children_125_728.mp3#duration=3130&size=19060793"},{"para_id":"125.853","title":"Chapter 16\u2014Flesh Foods","mp3":"\/mp3\/125\/0020_eng_f_chapter_16_flesh_foods_125_853.mp3#duration=6498&size=39272480"},{"para_id":"125.1110","title":"Chapter 17\u2014Foods as Remedies","mp3":"\/mp3\/125\/0021_eng_f_chapter_17_foods_as_remedies_125_1110.mp3#duration=260&size=1836866"},{"para_id":"125.1128","title":"Chapter 18\u2014Fruits","mp3":"\/mp3\/125\/0022_eng_f_chapter_18_fruits_125_1128.mp3#duration=284&size=1979624"},{"para_id":"125.1152","title":"Chapter 19\u2014God's Remedies","mp3":"\/mp3\/125\/0023_eng_f_chapter_19_god_s_remedies_125_1152.mp3#duration=1082&size=6770470"},{"para_id":"125.1210","title":"Chapter 20\u2014Grains","mp3":"\/mp3\/125\/0024_eng_f_chapter_20_grains_125_1210.mp3#duration=222&size=1607751"},{"para_id":"125.1233","title":"Chapter 21\u2014Health Reform and the Third Angel's Message","mp3":"\/mp3\/125\/0025_eng_f_chapter_21_health_reform_and_the_third_angel_s_message_125_1233.mp3#duration=884&size=5581463"},{"para_id":"125.1288","title":"Chapter 22\u2014Healthful Cookery","mp3":"\/mp3\/125\/0026_eng_f_chapter_22_healthful_cookery_125_1288.mp3#duration=2611&size=15945551"},{"para_id":"125.1400","title":"Chapter 23\u2014Health Foods","mp3":"\/mp3\/125\/0027_eng_f_chapter_23_health_foods_125_1400.mp3#duration=698&size=4466057"},{"para_id":"125.1433","title":"An Evil Work","mp3":"\/mp3\/125\/0028_eng_f_an_evil_work_125_1433.mp3#duration=705&size=4510356"},{"para_id":"125.1462","title":"Chapter 24\u2014How to Present the Principles of Health Reform","mp3":"\/mp3\/125\/0029_eng_f_chapter_24_how_to_present_the_principles_of_health_reform_125_1462.mp3#duration=1158&size=7227297"},{"para_id":"125.1512","title":"Chapter 25\u2014Hygienic Restaurants","mp3":"\/mp3\/125\/0030_eng_f_chapter_25_hygienic_restaurants_125_1512.mp3#duration=989&size=6210640"},{"para_id":"125.1560","title":"Care of the Helpers","mp3":"\/mp3\/125\/0031_eng_f_care_of_the_helpers_125_1560.mp3#duration=380&size=2560041"},{"para_id":"125.1573","title":"Closing Our Restaurants on the Sabbath","mp3":"\/mp3\/125\/0032_eng_f_closing_our_restaurants_on_the_sabbath_125_1573.mp3#duration=292&size=2028262"},{"para_id":"125.1586","title":"Chapter 26\u2014Instruction to be Given on Health Topics","mp3":"\/mp3\/125\/0033_eng_f_chapter_26_instruction_to_be_given_on_health_topics_125_1586.mp3#duration=2445&size=14950509"},{"para_id":"125.1703","title":"Chapter 27\u2014Mastication","mp3":"\/mp3\/125\/0034_eng_f_chapter_27_mastication_125_1703.mp3#duration=165&size=1270221"},{"para_id":"125.1716","title":"Chapter 28\u2014Milk and Cream","mp3":"\/mp3\/125\/0035_eng_f_chapter_28_milk_and_cream_125_1716.mp3#duration=437&size=2898609"},{"para_id":"125.1746","title":"Chapter 29\u2014Milk and Sugar","mp3":"\/mp3\/125\/0036_eng_f_chapter_29_milk_and_sugar_125_1746.mp3#duration=190&size=1418703"},{"para_id":"125.1760","title":"Chapter 30\u2014Number of Meals","mp3":"\/mp3\/125\/0037_eng_f_chapter_30_number_of_meals_125_1760.mp3#duration=771&size=4907151"},{"para_id":"125.1797","title":"Chapter 31\u2014Nuts and Nut Foods","mp3":"\/mp3\/125\/0038_eng_f_chapter_31_nuts_and_nut_foods_125_1797.mp3#duration=164&size=1259835"},{"para_id":"125.1809","title":"Chapter 32\u2014Olives and Olive Oil","mp3":"\/mp3\/125\/0039_eng_f_chapter_32_olives_and_olive_oil_125_1809.mp3#duration=83&size=777992"},{"para_id":"125.1818","title":"Chapter 33\u2014Original Diet","mp3":"\/mp3\/125\/0040_eng_f_chapter_33_original_diet_125_1818.mp3#duration=297&size=2058947"},{"para_id":"125.1839","title":"Chapter 34\u2014Physiology of Digestion","mp3":"\/mp3\/125\/0041_eng_f_chapter_34_physiology_of_digestion_125_1839.mp3#duration=672&size=4309175"},{"para_id":"125.1871","title":"Chapter 35\u2014Pickles","mp3":"\/mp3\/125\/0042_eng_f_chapter_35_pickles_125_1871.mp3#duration=82&size=771232"},{"para_id":"125.1882","title":"Chapter 36\u2014Pie, Cake, Pastry and Puddings","mp3":"\/mp3\/125\/0043_eng_f_chapter_36_pie_cake_pastry_and_puddings_125_1882.mp3#duration=684&size=4384122"},{"para_id":"125.1928","title":"Chapter 37\u2014Proper Diet","mp3":"\/mp3\/125\/0044_eng_f_chapter_37_proper_diet_125_1928.mp3#duration=752&size=4790046"},{"para_id":"125.1976","title":"Chapter 38a\u2014Salt, Spices and Condiments","mp3":"\/mp3\/125\/0045_eng_f_chapter_38a_salt_spices_and_condiments_125_1976.mp3#duration=936&size=5893452"},{"para_id":"125.2033","title":"Chapter 38b\u2014Sanitarium Dietary","mp3":"\/mp3\/125\/0046_eng_f_chapter_38b_sanitarium_dietary_125_2033.mp3#duration=1090&size=6817720"},{"para_id":"125.2083","title":"Chapter 39\u2014Simple Diet","mp3":"\/mp3\/125\/0047_eng_f_chapter_39_simple_diet_125_2083.mp3#duration=1221&size=7603609"},{"para_id":"125.2145","title":"Chapter 40\u2014Soda and Baking Powder","mp3":"\/mp3\/125\/0048_eng_f_chapter_40_soda_and_baking_powder_125_2145.mp3#duration=175&size=1330164"},{"para_id":"125.2158","title":"Chapter 41\u2014Sugar","mp3":"\/mp3\/125\/0049_eng_f_chapter_41_sugar_125_2158.mp3#duration=295&size=2049806"},{"para_id":"125.2175","title":"Chapter 42\u2014Tea and Coffee","mp3":"\/mp3\/125\/0050_eng_f_chapter_42_tea_and_coffee_125_2175.mp3#duration=2002&size=12291742"},{"para_id":"125.2266","title":"Chapter 43\u2014Water Drinking","mp3":"\/mp3\/125\/0051_eng_f_chapter_43_water_drinking_125_2266.mp3#duration=300&size=2079794"},{"para_id":"125.2287","title":"Chapter 44\u2014Overeating and Control of Appetite","mp3":"\/mp3\/125\/0052_eng_f_chapter_44_overeating_and_control_of_appetite_125_2287.mp3#duration=6438&size=38917087"},{"para_id":"125.2561","title":"Chapter 45\u2014Improper Eating a Cause of Disease","mp3":"\/mp3\/125\/0053_eng_f_chapter_45_improper_eating_a_cause_of_disease_125_2561.mp3#duration=2555&size=15612226"},{"para_id":"125.2683","title":"Chapter 46\u2014Reasons for Reform","mp3":"\/mp3\/125\/0054_eng_f_chapter_46_reasons_for_reform_125_2683.mp3#duration=4572&size=27717978"},{"para_id":"125.2878","title":"Diet","mp3":"\/mp3\/125\/0055_eng_f_diet_125_2878.mp3#duration=1939&size=11916412"}]