I am afraid that our food habits very well represent how far we have moved away from the essentials and how much we have misled ourselves as to the standards of excellence. I looked in a cookbook to learn how to serve potatoes: I found twenty-three recipes, every one of which was apparently designed to disguise the fact that they were potatoes; and yet there is really nothing in a potato to be ashamed of. Of course, this kind of deception is not peculiar to cookery. It is of the same piece as the stamping of the metal building coverings in forms to represent brick and stone, although everybody knows that they are not brick and stone, rather than to make a design that shall express metal and thereby frankly tell the truth; of the same kind also as the casting of cement blocks to represent undressed rock, although every one is aware of the deception, rather than to develop a form that will express cement blocks as brick expresses brick; of the same order as the inflating of good wholesome water by carbonic gas; and all the other deceits in materials on which our common affairs are built. It is, of course, legitimate to present our foods in many forms that we may secure variety even with scant and common materials; but danger may lie in any untruthfulness with which we use the raw materials of life. So cookery has come to be a process of concealment. Not only does it conceal the materials, but it also conceals the names of them in a ridiculous nomenclature. Apparently, the higher the art of cookery, the greater is the merit of complete concealment. I think that one reason why persons enjoy the simple cooking of farmers and sailors and other elemental folk, is because of its comparative lack of disguise, although they may not be aware of this merit of it. We have so successfully disguised our viands through so many years that it is not "good form" to make inquiries: we may not smell the food, although the odor should be one of the best and most rightful satisfactions, as it is in fruits and flowers. We may smell a parsnip or a potato when it grows in the field, but not when it is cooked. We add the extrinsic and meaningless odors of spices and flavorings, forgetting that odor no less than music hath occasions; each of the materials has its own odor that the discriminating cook will try to bring out in its best expression. Were we to be deprived of all these exotic seasonings, undoubtedly cookery would be the gainer in the end; nor could we so readily disguise materials that in themselves are not fit to eat. There is a reason why "all foods taste alike," as we often hear it said of the cooking in public places.