388. The large amount of cooking done is not at all necessary. Neither should there be any poverty-stricken diet either in quality or quantity.—Letter 72, 1896
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389. 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.—Testimonies for the Church 2:367, 1870
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390. 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.—The Ministry of Healing, 300, 1905
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391. I would pay a higher price for a cook than for any other part of my work.... If that person is not apt and has no skill in cooking, you will see, as we have in our experience, the stereotyped breakfast,—porridge, as it is called,—we call it mush, baker’s bread, and some kind of sauce, and that is all with the exception of a little milk. Now those after eating in this kind of way for months, knowing what will appear before them at every meal, come to dread the hour which should be interesting to them, as the dreaded period of the day. I suppose you will not understand all this until you have experienced it. But I am really perplexed over this matter. Were I to act over the preparation in coming to this place, I would say, Give me an experienced cook, who has some inventive powers, to prepare simple dishes healthfully, and that will not disgust the appetite.—Letter 19c, 1892
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