The Three Methods of Cooking. The three[11] chief methods of cooking--_baking_, or roasting; _boiling_, or stewing; and _frying_--have each their advantages as well as disadvantages. No one of them would be suitable for all kinds of food; and no one of them is to be condemned as unwholesome in itself, if intelligently done; although all of them, if carelessly, or stupidly, carried out, will waste food, and render it less digestible instead of more so. In the main, the methods that are in common use for each particular kind of food, or under each special condition, are reasonable and sensible--the result of hundreds of years of experimenting. The only exceptions are that, on account of its ease and quickness, frying is resorted to rather more frequently than is best; while boiling is more popular than it should be, on account of the small amount of thought and care involved in the process. Roasting, or Baking. Roasting, or baking, is probably the highest form of the art of cooking, developing the finest flavors, causing less waste of food value, and requiring the greatest skill and care. On general principles, we may say that almost anything which can be roasted or baked, should be roasted or baked. On the other hand, roasting or baking has the disadvantage of taking a great deal of fuel and of time, and of being exceedingly fatiguing and annoying for the cook, making the labor cost high; and it cannot be used where a meal is needed in a hurry. If the process is carelessly done and carried too far, it may also waste a great deal of the food material, either by burning or scorching, or by the commoner and almost equally wasteful process of turning the whole outside of the roast--particularly in the case of meat--into a hard, tough, leathery substance, which it is almost impossible either to chew or to digest. Boiling. The advantages of boiling are that it is the easiest of all forms of cookery, and within the grasp of the lowest intelligence; that, on account of keeping the food continually surrounded by water, it leads to less waste and is far less likely than either baking or frying to result in destroying part of the food if not carefully watched; and that it can be used in cooking many cheap, coarse foods, such as the mushes, graham meal, corn meal, hominy, potatoes, cabbages, turnips, etc., which furnish the bulk of our food. On the other hand, from the point of view of fuel used, it is the most expensive of all forms of cooking; and unless a fire is being kept up for other purposes, which allows boiling or stewing to go on on the back of the stove as an "extra," without additional expense, careful experiments have shown that the prolonged boiling needed by many of these cheaper and coarser foods, especially such as are recommended by most diet reformers, brings their total cost up to that of bread, milk, eggs, sugar, and the cheaper cuts of meat,--all of which are more wholesome and more appetizing foods.