CD 474
(Counsels on Diet and Foods 474)
I would say to the workers connected with the restaurant, Do not continue to work as you have been working. Seek to make the restaurant a means of communicating to others the light of present truth. For this purpose only have our restaurants been established.... (CD 474.1) MC VC
The workers in the ----- restaurant and the members of the ----- church need to be thoroughly converted. To every one has been given the talent of intellect. Have you received power to prevail with God? “As many as received Him, to them gave He power to become the sons of God, even to them that believe on His name.”(John 1:12)—Manuscript 27, 1906 (CD 474.2) MC VC
Tact and Discretion Required in Educators VC
816. Greater efforts should be put forth to educate the people in the principles of health reform. Cooking schools should be established, and house-to-house instruction should be given in the art of cooking wholesome food. Old and young should learn how to cook more simply. Wherever the truth is presented, the people are to be taught how to prepare food in a simple, yet appetizing way. They are to be shown that a nourishing diet can be provided without the use of flesh foods.... (CD 474.3) MC VC
Much tact and discretion should be employed in preparing nourishing food to take the place of that which has formerly constituted the diet of those who are learning to be health reformers. Faith in God, earnestness of purpose, and a willingness to help one another, will be required. A diet lacking in the proper elements of nutrition, brings reproach upon the cause of health reform. We are mortal, and must supply ourselves with food that will give proper nourishment to the body.—Testimonies for the Church 9:161, 1909 (CD 474.4) MC VC
Cooking Classes in All Our Schools VC
817. In all our schools there should be those who are fitted to teach cooking. Classes for instruction in this subject should be held. Those who are receiving a training for service suffer a great loss when they do not gain a knowledge of how to prepare food so that it is both wholesome and palatable. (CD 474.5) MC VC