Butter, cream, or oil served on vegetables should be added when serving and not while cooking. Fats should never be cooked.

All the vitamins are quickly destroyed by baking soda or other alkali added to the food. The fats, grease, salts, soda, acids, sugar, spices and pungent extractives so freely used in modern cookery, not only stimulate to overeating, but actually interfere with the digestive processes.

Acids added to food not only interfere with digestion but cause much trouble. Dr. Leedon Sharp (M.D.), of Intercourse, Pa., says that when a girl comes to the doctor complaining of "that tired feeling," "want of energy," "lack of pep," precarious appetite, chronic constipation and some menstrual irregularities, even if "apparently robust, often times over weight and having rosy cheeks;" if she answers "I love them" to the question "do you like pickles?", chlorosis may be diagnosed whether or not the peculiar greenish hue of the skin is presented. Blood examination, he says, will show the red cell count to be about normal with no increase in white cells, but with hemoglobin as deficient in some as 40 to 50 per cent. Bleached vegetables are inferior in food value to green vegetables. Their value decreases in proportion to the time required to bleach them. The bleaching process robs them of vitamins and bases.