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

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.

These large opportunities for observation, research, and experience, have gradually developed a system of cookery, the leading features of which are so entirely novel and so much in advance of the methods heretofore in use, that it may be justly styled, A New System of Cookery. It is a singular and lamentable fact, the evil consequences of which are wide-spread, that the preparation of food, although involving both chemical and physical processes, has been less advanced by the results of modern researches and discoveries in chemistry and physics, than any other department of human industry. Iron mining, glass-making, even the homely art of brick-making, and many of the operations of the farm and the dairy, have been advantageously modified by the results of the fruitful labors of modern scientific investigators. But the art of cookery is at least a century behind in the march of scientific progress. The mistress of the kitchen is still groping her way amid the uncertainties of mediæval methods, and daily bemoaning the sad results of the "rule of thumb." The chemistry of cookery is as little known to the average housewife as were the results of modern chemistry to the old alchemists; and the attempt to make wholesome, palatable, and nourishing food by the methods commonly employed, is rarely more successful than that of those misguided alchemists in transmuting lead and copper into silver and gold.

The new cookery brings order from out the confusion of mixtures and messes, often incongruence and incompatible, which surrounds the average cook, by the elucidation of the principles which govern the operations of the kitchen, with the same certainty with which the law of gravity rules the planets.

Those who have made themselves familiar with Mrs. Kellogg's system of cookery, invariably express themselves as trebly astonished: first, at the simplicity of the methods employed; secondly, at the marvelous results both as regards palatableness, wholesomeness, and attractiveness; thirdly, that it had never occurred to them "to do this way before."

This system does not consist simply of a rehash of what is found in every cook book, but of new methods, which are the result of the application of the scientific principles of chemistry and physics to the preparation of food in such a manner as to make it the most nourishing, the most digestible, and the most inviting to the eye and to the palate.

Those who have tested the results of Mrs. Kellogg's system of cookery at the Sanitarium tables, or in their own homes through the instruction of her pupils, have been most enthusiastic in their expressions of satisfaction and commendation. Hundreds of original recipes which have appeared in her department in Good Health, "Science in the Household", have been copied into other journals, and are also quite largely represented in the pages of several cook books which have appeared within the last few years.

The great success which attended the cooking school in connection with the Bay View Assembly (the Michigan Chautauqua), as well as the uniform success which has met the efforts of many of the graduates of the Sanitarium school of cookery who have undertaken to introduce the new system through the means of cooking classes in various parts of the United States, has created a demand for a fuller knowledge of the system.

This volume is the outgrowth of the practical and experimental work, and the popular demand above referred to. Its preparation has occupied the entire leisure time of the author during the last five or six years. No pains or expense has been spared to render the work authoritative on all questions upon which it treats, and in presenting it to the public, the publishers feel the utmost confidence that the work will meet the highest expectations of those who have waited impatiently for its appearance during the months which have elapsed since its preparation was first announced. PUBLISHERS.

TABLE OF CONTENTS.

FOODS Properties of food Food elements Uses of food elements Proper combinations of food Proper proportion of food elements Condiments Relation of condiments to intemperance Variety in food Table topics.

THE DIGESTION OF FOODS The digestive organs The digestion of a mouthful of bread Salivary digestion Stomach digestion Intestinal digestion Other uses of the digestive fluids Absorption Liver digestion Time required for digestion Dr. Beaumont's table made from experiments on Alexis St. Martin Hygiene of digestion Hasty eating Drinking freely at meals Eating between meals Simplicity in diet Eating when tired Eating too much How much food is enough Excess of certain food elements Deficiency of certain food elements Food combinations Table topics.

COOKERY Evils of bad cookery The principles of scientific cookery Fuels Making fires Care of fires Methods of cooking Roasting Broiling or grilling Baking The oven thermometer Boiling The boiling point of water How to raise the boiling point of water Action of hot and cold water upon foods Steaming Stewing Frying Evaporation Adding foods to boiling liquids Measuring Comparative table of weights and measures Mixing the material Stirring Beating Kneading Temperature Cooking utensils Porcelain ware Granite ware Galvanized iron ware Tests for lead Adulterated tin Table topics.

THE HOUSEHOLD WORKSHOP Description of a convenient kitchen The kitchen furniture Cupboards A convenient kitchen table The kitchen sink Drainpipes Stoves and ranges Oil and gas stoves The "Aladdin Cooker" Kitchen utensils The tin closet The dish closet The pantry The storeroom The refrigerator The water supply Test for pure water Filters Cellars Kitchen conveniences The steam cooker The vegetable press-The lemon drill The handy waiter The wall cabinet The percolater holder Kneading table Dish-towel rack Kitchen brushes Vegetable brush Table topics.

THE GRAINS, OR CEREALS, AND THEIR PREPARATION General properties of grains Cooking of grains The double boiler Table showing amount of liquid, and time required for cooking different grains Grains for breakfast-Grains an economical food Wheat Description of a grain of wheat Preparation and cooking Recipes: Pearl wheat Cracked wheat Rolled wheat Boiled wheat Wheat with raisins Wheat with fresh fruit Molded wheat Finer mill products of wheat Recipes: Farina Farina with fig sauce Farina with fresh fruit Molded farina Graham grits Graham mush Graham mush No. 2 Graham mush No. 3 Graham mush with dates Plum porridge Graham apple mush Granola mush Granola fruit mush Granola peach mush Bran jelly The oat, description of Oatmeal Brose Budrum Flummery Preparation and cooking of oats Recipes: Oatmeal mush Oatmeal fruit mush Oatmeal blancmange Oatmeal Blancmange No. 2 Jellied oatmeal Mixed mush Rolled oats Oatmeal with apple Oatmeal porridge Barley, description of Gofio Scotch milled or pot barley Pearl barley Suggestions for cooking barley Recipes: Baked barley Pearl barley with raisins Pearl barley with lemon sauce Rice, description of Rice paddy Preparation and cooking of rice Recipes: Steamed rice Boiled rice Rice with fig sauce Orange rice Rice with raisins Rice with peaches Browned rice Rye, description of Rye meal Rye flour Recipes: Rolled rye Rye mush Maize, or Indian corn, description of Suggestions for cooking corn Recipes: Corn meal mush Corn meal mush with fruit Corn meal cubes Browned mush Samp Cerealine flakes Hulled corn Coarse hominy Fine hominy or grits Popped corn Macaroni, description of Semolina Spaghetti Vermicelli To select macaroni To prepare and cook macaroni Recipes: Homemade macaroni Boiled macaroni Macaroni with cream sauce Macaroni with tomato sauce Macaroni baked with granola Eggs and macaroni Table topics.

BREADSTUFFS AND BREAD-MAKING The origin of bread Chestnut bread Peanut bread Breadstuffs Qualities necessary for good bread Superiority of bread over meat Graham flour Wheat meal Whole-wheat or entire wheat flour How to select flour To keep flour Deleterious adulterations of flour Tests for adulterated flour Chemistry of bread-making Bread made light by fermentation The process of fermentation Fermentative agents Yeast Homemade yeasts How to keep yeast Bitter yeast Tests for yeast Starting the bread Proportion of materials needed Utensils When to set the sponge Temperature for bread-making How to set the sponge Lightness of the bread Kneading the dough How to manipulate the dough in kneading How many times shall bread be kneaded Dryness of the surface Size of loaves Proper temperature of the oven How to test the heat of an oven Care of bread after baking Best method of keeping bread Test of good fermented bread Whole-wheat and Graham breads Toast Steamed bread Liquid yeast Recipes: Raw potato yeast Raw potato yeast No. 2 Hop yeast Boiled potato yeast Boiled potato yeast No. 2 Fermented breads Recipes: Milk bread with white flour Vienna bread Water bread Fruit roll Fruit loaf Potato bread Pulled bread Whole-wheat bread Whole-wheat bread No. 2 Miss B's one-rising bread Potato bread with whole-wheat flour Rye bread Graham bread Graham bread No. 2 Graham bread No. 3 Raised biscuit Rolls Imperial rolls French rolls Crescents Parker House rolls Braids Brown bread Date bread Fruit loaf with Graham and whole-wheat flour Raised corn bread Corn cake Oatmeal bread Milk yeast bread Graham salt rising bread Unfermented breads Passover cakes Tortillas Evils of chemical bread raising Rochelle salts in baking powders General directions Gem irons Perforated sheet-iron pan for rolls Unfermented batter breads Unfermented dough breads Recipes: Whole-wheat puffs Whole-wheat puffs No. 2 Whole-wheat puffs No. 3 Graham puffs Graham puffs No. 2 Currant puffs Graham gems Crusts Rye puffs Rye puffs No. 2 Rye gems Blueberry gems Hominy gems Sally Lunn gems Corn puffs Corn puffs No. 2 Corn puffs No 3 Corn puffs No. 4 Corn dodgers Corn dodgers No. 2 Cream corn cakes Hoe cakes Oatmeal gems Snow gems Pop overs Granola gems Bean gems Breakfast rolls Sticks Cream Graham rolls Corn mush rolls Fruit rolls Cream mush rolls Beaten biscuit Cream crisps Cream crisps No. 2 Graham crisps Oatmeal crisps Graham crackers Fruit crackers Table topics.