Science in the Kitchen / A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes
The Project Gutenberg eBook, Science in the Kitchen., by Mrs. E. E. Kellogg
E-text prepared by Charles Franks, Stephen Schulze, and the Project Gutenberg Distributed Proofreading Team from digital images provided by Michigan State University Libraries
A SCIENTIFIC TREATISE ON FOOD SUBSTANCES AND THEIR DIETETIC PROPERTIES, TOGETHER WITH
A PRACTICAL EXPLANATION OF THE PRINCIPLES OF HEALTHFUL COOKERY,
AND A LARGE NUMBER OF ORIGINAL, PALATABLE, AND WHOLESOME RECIPES.
1893
The interest in scientific cookery, particularly in cookery as related to health, has manifestly increased in this country within the last decade as is evidenced by the success which has attended every intelligent effort for the establishment of schools for instruction in cookery in various parts of the United States. While those in charge of these schools have presented to their pupils excellent opportunities for the acquirement of dexterity in the preparation of toothsome and tempting viands, but little attention has been paid to the science of dietetics, or what might be termed the hygiene of cookery.
A little less than ten years ago the Sanitarium at Battle Creek Mich., established an experimental kitchen and a school of cookery under the supervision of Mrs. Dr. Kellogg, since which time, researches in the various lines of cookery and dietetics have been in constant progress in the experimental kitchen, and regular sessions of the school of cookery have been held. The school has gradually gained in popularity, and the demand for instruction has become so great that classes are in session during almost the entire year.
During this time, Mrs. Kellogg has had constant oversight of the cuisine of both the Sanitarium and the Sanitarium Hospital, preparing bills of fare for the general and diet tables, and supplying constantly new methods and original recipes to meet the changing and growing demands of an institution numbering always from 500 to 700 inmates.
E. E. Kellogg
---
MRS. E.E. KELLOGG, A.M.
Superintendent of the Sanitarium School of Cookery and of the Bay View Assembly School of Cookery, and Chairman of the World's Fair Committee on Food Supplies, for Michigan
PREFACE.
TABLE OF CONTENTS.
LIST OF ILLUSTRATIONS.
Foods
TABLE TOPICS.
THE DIGESTION OF FOODS.
TABLE TOPICS.
COOKERY.
THE PRINCIPLES OF SCIENTIFIC COOKERY.
TABLE TOPICS.
HOUSEHOLD WORKSHOP
A Convenient Kitchen Table.
Compartment Sink for Dish-Washing. Open.
Compartment Sink for Dish-Washing. Closed.
KITCHEN CONVENIENCES.
TABLE TOPICS.
CEREALS AND THEIR PREPARATION FOR THE TABLE
WHEAT.
FINER MILL PRODUCTS OF WHEAT.
THE OAT, OR AVENA.
BARLEY.
RICE.
RYE.
MAIZE, OR INDIAN CORN.
MACARONI.
TABLE TOPICS.
BREADSTUFFS AND BREADMAKING
BREAD MADE LIGHT BY FERMENTATION.
LIQUID YEAST.
FERMENTED BREADS.
UNFERMENTED BREADS.
TABLE TOPICS.
FRUITS
ANALYSIS.
FRESH FRUIT FOR THE TABLE.
KEEPING FRESH FRUIT.
COOKED FRUIT.
THE PRESERVATION OF FRUIT.
CANNING FRUIT.
FRUIT JELLIES.
FRUIT JUICES.
DRYING FRUIT.
NUTS.
TABLE TOPICS.
LEGUMES
PEAS.
BEANS.
LENTILS.
TABLE TOPICS.
VEGETABLES
Bain Marie.
THE IRISH POTATO.
THE SWEET POTATO.
TURNIPS.
PARSNIPS.
CARROTS.
BEETS.
CABBAGE.
CAULIFLOWER AND BROCCOLI.
SPINACH.
CELERY.
ASPARAGUS.
SEA-KALE.
LETTUCE AND RADISH.
CYMLING, SUMMER SQUASH, or VEGETABLE MARROW.
WINTER SQUASHES.
THE PUMPKIN.
TOMATO.
EGG PLANT.
CUCUMBER.
SALSIFY, OR VEGETABLE OYSTER.
GREEN CORN, PEAS, AND BEANS.
THE ONION.
CANNING VEGETABLES.
TABLE TOPICS.
SOUPS
TABLE TOPICS.
BREAKFAST DISHES
TABLE TOPICS.
DESSERTS
GENERAL SUGGESTIONS.
FRUIT DESSERTS.
DESSERTS MADE OF FRUIT WITH GRAINS, BREAD, ETC.
DESSERTS WITH TAPIOCA, SAGO, MONICA, AND SEA MOSS.
DESSERTS MADE WITH GELATINE.
DESSERTS WITH CRUSTS.
CUSTARD PUDDINGS.
STEAMED PUDDING.
PASTRY AND CAKE.
CAKE.
GRAVIES AND SAUCES
GRAVIES AND SAUCES FOR VEGETABLES.
SAUCES FOR DESSERTS AND PUDDINGS.
TABLE TOPICS.
BEVERAGES
TABLE TOPICS.
MILK CREAM BUTTER
MILK.
CREAM.
BUTTER.
CHEESE.
TABLE TOPICS.
EGGS
Composition of the white of an ordinary hen's egg.
Composition of the yolk.
OMELETS.
TABLE TOPICS.
MEATS
BEEF.
MUTTON.
POULTRY AND GAME.
FISH.
MEAT SOUP.
TABLE TOPICS.
FOOD FOR THE SICK
GRUELS
PREPARATIONS OF MILK.
BEEF-TEA, BROTHS, ETC.
GRAINS FOR THE SICK.
MEATS FOR THE SICK.
EGGS FOR THE SICK.
REFRESHING DRINKS AND DELICACIES FOR THE SICK.
BREAD.
JELLIES AND OTHER SIMPLE DESSERTS FOR THE SICK.
TABLE TOPICS.
FOOD FOR THE AGED AND THE VERY YOUNG.
FOOD FOR THE AGED
DIET FOR THE YOUNG.
AGE OF CHILD.
TABLE TOPICS.
TABLE TOPICS.
THE ART OF DINING
TABLE TOPICS.
AFTER MEAL TIME
TABLE TOPICS.
TABLE SHOWING THE NUTRITIVE VALUES OF COMMON FOOD SUBSTANCES.
BILLS OF FARE FOR EVERY DAY IN THE YEAR.
COUNTING THE COST.
BILLS OF FARE.
TABLE TOPICS.
A BATCH OF DINNERS
HOLIDAY DINNERS,
PICNIC DINNERS
SCHOOL LUNCHES.
SABBATH DINNERS.
TABLE TOPICS.
