Too Many Cooks Spoil the Broth

“We see here a number of cooks busily engaged in making some broth which they wish to have better than common. For once, they unite their skill. One thinks that everything out to be well salted in order to be palatable, another puts in a good deal of pepper, while another prefers to have a variety of savory herbs. Each of these cooks are careful to put in enough of their favorite ingredients, and thus the broth is cooked. When put on the table it is found to be too salt for some of the company, too high seasoned for others, etc. In short, the broth is spoiled for their eating."—Barber, 1857

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