CLARKE: ' Food Values in Cooking-1, What is meant by Food and its Functions'
THE science of the home is being much studied nowadays, and there has been a general welcome for such series of talks as those by Professor Mottram and Professor Winifred Cullis on fresh air and food. Today Miss Clarke, the Principal of the National Training School of Cookery, starts a new series on food values in cooking, in which she will explain all about dietetics and digestion, proteins and vitamins, the theories of vegetarians and fruitarians, and how the weekly menu may best be composed.