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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.
by
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
1893
PREFACE.
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.
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 mediaeval 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.
FRUITS:
Chemical constituents of
Value as nutrients
Structure of fruits
The jelly-producing principle
Digestibility of fruits
Unripe fruits
Table of fruit analysis
Ripe fruit and digestive disorders Over-ripe and decayed fruits
Dangerous bacteria on unwashed fruit Free use of fruit lessens desire for alcoholic stimulants Beneficial use of fruits in disease
Apples
The pear
The quince
The peach
The plum
The prune
The apricot
The cherry
The olive; its cultivation and preservation The date, description and uses of
The orange
The lemon
The sweet lemon or bergamot
The citron
The lime
The grape-fruit
The pomegranate, its antiquity
The grape
Zante currants
The gooseberry
The currant
The whortleberry
The blueberry
The cranberry
The strawberry
The raspberry
The blackberry
The mulberry
The melon
The fig, its antiquity and cultivation The banana
Banana meal
The pineapple
Fresh fruit for the table
Selection of fruit for the table Directions for serving fruits
Apples
Bananas
Cherries
Currants
Goosberries
Grapes
Melons
Oranges
Peaches and pears
Peaches and cream
Pineapples
Plums
Pressed Figs
Raspberries, Blackberries, Dewberries, Blueberries and Whortlberries Frosted fruit
Keeping fresh fruit
Directions for packing, handling, and keeping fruits _Recipes_:
To keep grapes
To keep lemons and oranges
To keep cranberries
Cooked fruit
General suggestions for cooking fruit _Recipes_:
Baked apples
Citron apples
Lemon apples
Baked pears
Baked quince
Pippins and quince
Baked apple sauce
Baked apple sauce No. 2
Apples stewed whole
Steamed apples
Compote of apples
Apple compote No. 2
Stewed pears
Stewed apple sauce
Boiled apples with syrup
Stewed apples
Stewed crab apples
Sweet apple sauce with condensed apple juice Apples with raisins
Apples with apricots
Peaches, pears, cherries, berries, and other small fruits Baked apples
Baked pears
Baked peaches
Cranberries
Cranberries with raisins
Cranberries with sweet apples
Oranges and apples
Stewed raisins
Dried apples
Dried apples with other dried fruit Dried apricots and peaches
Evaporated peach sauce
Dried pears
Small fruits
Prunes
Prune marmalade
Canning fruit
Selection of cans
How to test and sterilize cans
Selection of fruit
Directions for preparing fruit
Cooking fruit for canning
Storing of canned fruit
Mold on canned fruit
Opening of canned fruit
Rules for selecting canned fruit _Recipes_:
To can strawberries
To can raspberries, blackberries and other small fruit To can gooseberries
To can peaches
To can pears
To can plums
To can cherries
To can mixed fruit
Quinces and apples
Plums with sweet apples
To can grapes
To can crab apples
To can apples
To can pineapples
Fruit jellies
_Recipes_:
Apple jelly
Apple jelly without sugar
Berry and currant jellies
Cherry jelly
Crab apple jelly
Cranberry jelly
Grape jelly
Orange jelly
Peach Jelly
Quince jelly
Plum jelly
Fruit in jelly
Fruit juices, value of
How to prepare fruit juices
_Recipes:_
Grape juice or unfermented wine Grape juice No. 2
Another method
Fruit syrup
Currant syrup
Orange syrup
Lemon syrup
Lemon syrup No 2
Blackberry syrup
Fruit ices
Nuts
Composition and nutritive value of The almond
Almond bread
The Brazil nut
The cocoanut, its uses in tropical countries The chestnut
Chestnut flour
The acorn
The hazel nut
The filbert
The cobnut
The walnut
The butternut
The hickory nut
The pecan
The peanut or ground nut
_Recipes:_
To blanch almonds
Boiled chestnuts
Mashed chestnuts
Baked chestnuts
To keep nuts fresh
Table topics.
THE LEGUMES
Composition and nutritive value
Legumes as a substitute for animal food Legumin, or vegetable casein
Chinese cheese
Legumes the “pulse” of Scripture Diet of the pyramid builders
Digestibility of legumes
A fourteenth century recipe
The green legumes
Suggestions for cooking
Slow cooking preferable
Soaking the dry seeds
Effects of hard water upon the legumes Temperature of water for cooking
Amount of water required
Addition of salt to legumes
Peas, description of
Buying votes with peas
A commemorative dinner
Peas bainocks
Peas sausages
Peas pudding
Time required for cooking
_Recipes:_
Stewed split peas
Peas puree
Mashed peas
Peas cakes
Dried green peas
Beans, description of
Mention of beans in Scripture
Beans in mythology
Time required for digestion
Method of cooking
Experiment of an English cook
Parboiling beans
Time required to cook
_Recipes:_
Baked beans
Boiled beans
Beans boiled in a bag
Scalloped beans
Stewed beans
Mashed beans
Stewed Lima beans
Succotash
Pulp succotash
Lentils, description of
Use of lentils by the ancients
Lentil meal
Preparation for cooking
_Recipes:_
Lentil puree
Lentils mashed with beans
Lentil gravy with rice
Table topics.
VEGETABLES
Composition and nutritive value of vegetables Exclusive diet of vegetables not desirable To select vegetables
Poison in potato sprouts
Stale vegetables a cause of illness Keeping vegetables
To freshen withered vegetables
Storing winter vegetables
Preparation and cooking
To clean vegetables for cooking
Methods of cooking
Time required for cooking various vegetables Irish potato, description of
The chemistry of cooking
Digestibility of the potato
New potatoes
Preparation and cooking
_Recipes_:
Potatoes boiled in “jackets”
Boiled potatoes without skins
Steamed potatoes
Roasted potatoes
Baked potatoes
Stuffed potatoes
Stuffed potatoes No. 2
Mashed potatoes
New potatoes
Cracked potatoes
Creamed potatoes
Scalloped potatoes
Stewed potatoes
Potatoes stewed with celery
Potato snow balls
Potato cakes
Potato cakes with egg
Potato puffs
Browned potatoes
Ornamental potatoes
Broiled potatoes
Warmed-over potatoes
Vegetable hash
The sweet potato, description of Preparation and cooking
_Recipes_:
Baked sweet potatoes
Baked sweet potatoes No 2
Boiled sweet potatoes
Steamed sweet potatoes
Browned sweet potatoes
Mashed sweet potatoes
Potato hash
Roasted sweet potatoes
Turnips, description of
Preparation and cooking
_Recipes_:
Boiled turnips
Baked turnips
Creamed turnips
Chopped turnips
Mashed turnips
Scalloped turnips
Steamed turnips
Stewed turnips
Turnips in juice
Turnips with cream sauce
Parsnips, description of
Preparation and cooking
_Recipes_:
Baked parsnips
Baked parsnips No. 2
Boiled parsnips
Browned parsnips
Creamed parsnips
Mashed parsnips
Parsnips with cream sauce
Parsnips with egg sauce
Parsnips with potatoes
Stewed parsnips
Stewed parsnips with celery
Carrots, description of
Preparation and cooking
_Recipes_:
Boiled carrots
Carrots with egg sauce
Stewed carrots
Beets, description of
Preparation and cooking
_Recipes_:
Baked beets
Baked beets No. 2
Beets and potatoes
Beet hash
Beet greens
Beet salad or chopped beets
Beet salad No 2
Boiled beets
Stewed beets
Cabbage, description of
Preparation and cooking
_Recipes_:
Baked cabbage
Boiled cabbage
Cabbage and tomatoes
Cabbage and celery
Cabbage hash
Chopped cabbage or cabbage salad Mashed cabbage
Stewed cabbage
Cauliflower and Broccoli, description of Preparation and cooking
_Recipes_:
Boiled cauliflower
Browned cauliflower
Cauliflower with egg sauce
With tomato sauce
Stewed cauliflower
Scalloped cauliflower
Spinach, description of
Preparation and cooking
Celery
To keep celery fresh
_Recipes_:
Celery salad
Stewed celery
Stewed celery No. 2
Celery with tomato sauce
Celery and potato hash
Asparagus, description of
Preparation and cooking
_Recipes_:
Asparagus and peas
Asparagus Points
Asparagus on toast
Asparagus with cream sauce
Asparagus with egg sauce
Stewed asparagus
Sea-kale, description of
Lettuce and radish, description of _Recipes:_
Lettuce
Radishes
Cymling
Description
Preparation and cooking
_Recipes:_
Mashed squash
Squash with egg sauce
Stewed squash
Winter squash
Preparation and cooking
Time required for cooking
_Recipes_:
Baked squash
Steamed squash
The pumpkin, description of
_Recipes_:
Baked pumpkin
Stewed pumpkin
Dried pumpkin
Tomato, description of
Preparation and cooking
_Recipes_:
Baked tomatoes
Baked tomatoes No. 2
Scalloped tomatoes
Stewed corn and tomatoes
Tomato gravy
Tomato salad
Tomato salad No. 2
Broiled tomatoes
Tomato pudding
Stewed tomatoes
Tomato with okra
Egg plant, description of
Nutritive value
_Recipes_:
Scalloped egg plant
Baked egg plant
Cucumber, description of
Digestibility
Preparation and cooking
Salsify or vegetable oyster, description of Preparation and cooking
_Recipes_:
Scalloped vegetable oysters
Stewed vegetable oysters
Green corn, peas, and beans, description of General suggestions for selecting and cooking _Recipes for corn_:
Baked corn
Baked corn No. 2
Boiled green corn
Stewed corn pulp
Corn cakes
Corn pudding
Roasted green corn
Stewed green corn
Summer succotash
Dried corn
_Recipe for peas_:
Stewed peas
_Recipes for beans_:
Lima beans
Shelled beans
String beans
Canning vegetables
_Recipes_:
Canned corn
Canned corn and tomatoes
Canned peas
Canned tomatoes
Canned tomatoes No. 2
String beans
Canned pumpkin and squash
Table topics.
SOUPS
Value of soup as an article of diet Superiority of soups made from grain and legumes Economical value of such soups
Digestibility of soups
Cooking of material for soups
Use of a colander in preparing soups Quantity of salt required
Flavoring soups
Seasoning of soup
Chinese soup strainer
Whole grains, macaroni, shredded vegetables, etc., for soups Milk in the preparation of soups
Consistency of soups
Preparation of soups from left-over fragments Croutons
_Recipes_:
Asparagus soup
Baked bean soup
Bean and corn soup
Bean and hominy soup
Bean and potato soup
Bean and tomato soup
Black bean soup
Black bean soup No. 2
Bran stock
Brown soup
Canned green pea soup
Canned corn soup
Carrot soup
Celery soup
Chestnut soup
Combination soup
Combination soup No. 2
Another
Another
Cream pea soup
Cream barley soup
Green corn soup
Green pea soup
Green bean soup
Kornlet soup
Kornlet and tomato soup
Lentil soup
Lentil and parsnip soup
Lima bean soup
Macaroni soup
Oatmeal soup
Parsnip soup
Parsnip soup No. 2
Pea and tomato soup
Plain rice soup
Potato and rice soup
Potato soup
Potato and vermicelli soup
Sago and potato soup
Scotch broth
Split pea soup
Sweet potato soup
Swiss potato soup
Swiss lentil soup
Tomato and macaroni soup
Tomato cream soup
Tomato and okra soup
Tomato soup with vermicelli
Vegetable oyster soup
Vegetable soup
Vegetable soup No. 2
Vegetable soup No. 3
Vegetable soup No. 4
Velvet Soup
Vermicelli soup No. 2
White celery soup
Table topics.
BREAKFAST DISHES
Importance of a good breakfast
Requirements for a good breakfast Pernicious custom of using fried and indigestible foods for breakfast Use of salted foods an auxiliary to the drink habit The ideal breakfast
Use of fruit for breakfast
Grains for breakfast
An appetizing dish
Preparation of zwieback
Preparation of toast
_Recipes_:
Apple toast
Apricot toast
Asparagus toast
Banana toast
Berry toast
Berry toast No. 2
Celery toast
Cream toast
Cream toast with poached egg
Cherry toast
Gravy toast
Dry toast with hot cream
Grape toast
Lentil toast
Prune toast
Peach toast
Snowflake toast
Tomato toast
Vegetable oyster toast
_Miscellaneous breakfast dishes:_ Brewis
Blackberry mush
Dry granola
Frumenty
Macaroni with raisins
Macaroni with kornlet
Peach mush
Rice with lemon
Table topics.
DESSERTS
Appropriate and healthful desserts Objections to the use of desserts
The simplest dessert
General suggestions
Importance of good material
Preparation of dried fruit for dessert Molded desserts
_Suggestions for flavoring:_
To prepare almond paste
Cocoanut flavor
Orange and lemon flavor
To color sugar
Fruit desserts
_Recipes:_
Apple dessert
Apple meringue dessert. Apple rose cream Apple snow
Baked apples with cream
Baked sweet apple dessert
Bananas in syrup
Baked bananas
Fresh fruit compote
Grape apples
Peach cream
Prune dessert
Desserts made of fruit with grains, bread, etc. _Recipes:_
Apple sandwich
Apple sandwich No. 2
Baked apple pudding
Barley fruit pudding
Barley fig pudding
Blackberry cornstarch pudding
Cocoanut and cornstarch blancmange Cornstarch blancmange
cornstarch with raisins
Cornstarch with apples
Cornstarch fruit mold
Cornstarch fruit mold No. 2
Cracked wheat pudding
Cracked wheat pudding No. 2
Farina blancmange
Farina fruit mold
Fruit pudding
Jam pudding
Plain fruit pudding or Brown Betty Prune pudding
Rice meringue
Rice snowball
Rice fruit dessert
Rice dumpling
Rice cream pudding
Rice pudding with raisins
Red rice mold
Rice and fruit dessert
Rice and tapioca pudding
Rice flour mold
Rice and stewed apple dessert
Rice and strawberry dessert
Stewed fruit pudding
Strawberry minute pudding
Sweet apple pudding
Whortleberry pudding
Desserts with tapioca, sago, manioca, and sea moss _Recipes_:
Apple tapioca
Apple tapioca No. 2
Banana dessert
Blackberry tapioca
Cherry pudding
Fruit tapioca
Molded tapioca with fruit
Pineapple tapioca
Prune and tapioca pudding
Tapioca and fig pudding
Peach tapioca
Tapioca jelly
Apple sago pudding
Red sago mold
Sago fruit pudding
Sago pudding
Manioca with fruit
Raspberry manioca mold
Sea moss blancmange
Desserts made with gelatin
Gelatine an excellent culture medium Dangers in the use of gelatine
Quantity to be used
_Recipes_:
Apples in jelly
Apple shape
Banana dessert
Clear dessert
Fruit foam dessert
Fruit shape
Gelatine custard
Layer-pudding
Lemon jelly
Jelly with fruit
Orange dessert; Oranges in jelly Orange jelly
Snow pudding
Desserts with crusts
_Recipes_:
Apple tart
Gooseberry tart
Cherry tart
Strawberry and other fruit shortcakes Banana shortcake
Lemon shortcake
Berry shortcake with prepared cream Cream
Raised pie
Baked apple loaf
Custard puddings
Importance of slow cooking
Best utensils for cooking
Custard desserts in cups
To stir beaten eggs into heated milk To flavor custards and custard puddings _Recipes_:
Apple custard
Apple custard No. 2
Apple custard No. 3
Apple cornstarch custard
Apple and bread custard
Almond cornstarch pudding
Almond cream
Apple charlotte
Banana custard
Boiled custard
Boiled custard bread pudding
Bread and fruit custard
Bread custard pudding
Bread and fig pudding
Bread and apricot pudding
Caramel custard
Carrot pudding
Cocoanut cornstarch pudding
Cocoanut custard
Cocoanut rice custard
Corn meal pudding
Corn meal pudding No. 2
Corn meal and fig pudding
Cornstarch meringue
Cracked wheat pudding
Cup custard
Farina custard
Farina pudding
Floating island
Fruit custard
Graham grits pudding
Ground rice pudding
Lemon pudding
Lemon cornstarch pudding
Lemon cornstarch pudding No. 2
Macaroni pudding
Molded rice or snowballs
Orange float
Orange custard
Orange pudding
Peach meringue
Picnic pudding
Plain cornstarch pudding
Plain custard
Prune pudding
Prune whip
Rice apple custard pudding
Rice custard pudding
Rice snow
Rice snow with jelly
Rice with eggs
Snow pudding
Steamed custard
Strawberry charlotte
Pop corn pudding
Sago custard pudding
Sago and fruit custard pudding
Snowball custard
Tapioca custard
Tapioca pudding
Vermicelli pudding
White custard
White custard No. 2
Steamed pudding
Precautions to be observed in steaming puddings _Recipes:_
Batter pudding
Bread and fruit custard
Date pudding
Rice balls
Steamed bread custard
Steamed fig pudding
Pastry and cake
Deleterious effects from the use of Reasons for indigestibility
General directions for making pies _Recipes_
Paste for pies
Corn meal crust
Granola crust
Paste for tart shells
Cream filling
Grape tart
Lemon filling
Tapioca filling
Apple custard pie
Banana pie
Bread pie
Carrot pie
Cocoanut pie
Cocoanut pie No. 2
Cream pie
Cranberry pie
Dried apple pie
Dried apple pie with raisins
Dried apricot pie
Farina pie
Fruit pie
Grape jelly pie
Jelly custard pie
Lemon pie
Lemon meringue custard
One crust peach pie
Orange pie
Peach custard pie
Prune pie
Pumpkin pie
Pumpkin pie No. 2
Pumpkin pie without eggs
Simple custard pie
Squash pie
Squash pie without eggs
Sweet apple custard pie
Sweet potato pie
Cake
General suggestions for preparation of Cake made light with yeast
Cake made light with air
_Recipes:_
Apple cake
Cocoanut custard cake
Cream cake
Delicate cup cake
Fig layer cake
Fruit jelly cake
Gold and silver cake
Icing for cakes
Orange cake
Fruit cake
Loaf cake
Pineapple cake
Plain buns
Sponge cake
Sugar crisps
Variety cake
Table topics.
GRAVIES AND SAUCES
Importance of proper preparation Accuracy of measurement
Proportion of material necessary The double boiler for cooking gravies Flavoring of gravies for vegetables
Gravies and sauces for vegetables _Recipes:_
Brown sauce
Cream and white sauce
Celery sauce
Egg sauce
Pease gravy
Tomato gravy
Tomato cream gravy
Sauces for desserts and puddings _Recipes:_
Almond sauce
Caramel sauce
Cocoanut sauce
Cream sauce
Cranberry pudding sauce
Custard sauce
Egg sauce
Egg sauce No. 2
Foamy sauce
Fruit cream
Fruit sauce
Fruit sauce No. 2
Lemon pudding sauce
Mock cream
Molasses sauce
Orange sauce
Peach sauce
Plain pudding sauce
Red Sauce
Rose cream Sago sauce
Whipped cream sauce
Table topics.
BEVERAGES
Large quantities of fluid prejudicial to digestion Wholesome beverages
The cup that cheers but not inebriates Harmful substances contained in tea
Theine
Tannin
Use of tea a cause of sleeplessness and nervous disorders Tea a stimulant
Tea not a food
Coffee, cocoa, and chocolate
Caffein
Adulteration of tea and coffee
Substitutes for tea and coffee
_Recipes:_
Beet coffee
Caramel coffee
Caramel coffee No. 2
Caramel coffee No. 3
Caramel coffee No. 4
Mrs. T’s caramel coffee
Parched grain coffee
Wheat, oats, and barley coffee
_Recipes for cold beverages:_
Blackberry beverage
Fruit beverage
Fruit beverage No. 2
Fruit cordial
Grape beverage
Lemonade
Mixed lemonade
Oatmeal drink
Orangeade
Pineapple beverage
Pineapple lemonade
Pink lemonade
Sherbet
Tisane
Table topics.
MILK, CREAM, AND BUTTER
Milk, chemical composition of
Proportion of food elements
Microscopic examination of milk
Casein
Casein coagulated by the introduction of acid Spontaneous coagulation or souring of milk Adulteration of milk
Quality of milk influenced by the food of the animal Diseased milk
Kinds of milk to be avoided
Distribution of germs by milk
Proper utensils for keeping milk Where to keep milk
Dr. Dougall’s experiments on the absorbent properties of milk Washing of milk dishes
Treatment of milk for cream rising Temperature at which cream rises best Importance of sterilizing milk
To sterilize milk for immediate use To sterilize milk to keep
Condensed milk
Cream, composition of
Changes produced by churning
Skimmed milk, composition of
Buttermilk, composition of
Digestibility of cream
Sterilized cream
Care of milk for producing cream Homemade creamery
Butter, the composition of
Rancid butter
Tests of good butter
Flavor and color of butter
Artificial butter
Test for oleomargarine
Butter in ancient times
Butter making
Best conditions for the rising of cream Upon what the keeping qualities of butter depend Cheese
Tyrotoxicon
_Recipes_:
Hot milk
Devonshire or clotted cream
Cottage cheese
Cottage cheese from buttermilk
Cottage cheese from sour milk
French butter
Shaken milk
Emulsified butter
Table topics.
EGGS
Eggs a concentrated food
Composition of the egg
How to choose eggs
Quality of eggs varied by the food of the fowl Stale eggs
Test for eggs
How to keep eggs
To beat eggs
Albumen susceptible to temperature Left-over eggs
_Recipes_:
Eggs in shell
Eggs in sunshine
Eggs poached in tomatoes
Eggs in cream
Poached or dropped eggs
Poached eggs with cream sauce
Quickly prepared eggs
Scrambled eggs
Steamed eggs
Whirled eggs
Omelets
_Recipes_:
Plain omelets
Foam omelets
Fancy omelets
soft omelets
Table topics.
MEATS
Character of meat
Nutritive value
Excrementitious elements
Flesh food a stimulant
Diseased meats
Jewish customs in regard to meat Trichina
Tapeworm and other parasites
Meat unnecessary for health
The excessive use of meat tending to develop the animal propensities Objections to its use
Pork
Calves’ brains and other viscera Meat pies
Scallops
Pates
Comparative nutritious value
Variation and flavor
Composition and digestibility
Selection of meats
Preservation of meats
Jerked beef
Pemmican
Preparation and cooking of meat
Frozen beef
Best methods of cooking
Boiling
Stewing
Steaming
Roasting
Broiling
Beef, economy and adaptability in selection of _Recipes_:
Broiled beef
Cold meat stew
Pan-broiled steak
Pan-broiled steak No. 2
Roast beef
Smothered beef
Vegetables with stewed beef
Stewed beef
Mutton
Cause of Strong flavor of
_Recipes_:
Boiled leg of mutton
Broiled chops
Pot roast lamb
Roast mutton
Stewed mutton
Stewed mutton chop
Stewed mutton chop No. 2
Veal and lamb
Poultry and game
To dress poultry and birds
To truss a fowl or bird
To stuff a fowl or bird
_Recipes_:
Birds baked in sweet potatoes
Boiled fowl
Broiled birds
Broiled fowl
Corn and chicken
Pigeons
quails
and partridges
Roast chicken
Roast turkey
Smothered chicken
Steamed chicken
Stewed chicken
Fish, two classes of
Difference in nutritive value
Flavor and wholesomeness
Poison fish
Parasites in fish
Fish as a brain food
Salted fish
Shellfish (Oysters, Clams, Lobsters, Crabs) Not possessed of high nutritive value Natural scavengers
Poisonous mussels
How to select and prepare fish
Frozen fish
Methods of cooking
_Recipes_:
Baked fish
Broiled fish
Meat soup
Preparation of stock
Selection of material for stock
Quantity of materials needed
Uses of scraps
Extracting the juice
Temperature of the water to be used Correct proportion of water
Time required for cooking
Straining the stock
To remove the fat
Simple Stock or broth
Compound stock or double broth
To clarify soup stock
_Recipes_:
Asparagus soup
Barley
rice
sago
or tapioca soup
Caramel for coloring soup brown Julienne soup
Tomato soup
White soup
Vermicelli or macaroni soup
Puree with chicken
Tapioca cream soup
Table Topics.
FOOD FOR THE SICK
Need of care in the preparation of food for the sick What constitutes proper food for the sick Knowledge of dietetics an important factor in the education of every woman
No special dishes for all cases
Hot buttered toast and rich jellies objectionable The simplest food the best
Scrupulous neatness in serving important To coax a capricious appetite
A “purple” dinner
A “yellow” dinner
To facilitate the serving of hot foods Cooking utensils
Gruel
Long-continued cooking needed
Use of the double boiler in the cooking of gruels Gruel strainer
_Recipes_:
Arrowroot gruel
Barley gruel
Egg gruel
Egg gruel No. 2
Farina gruel
Flour gruel
Gluten gruel
Gluten gruel No. 2
Gluten cream
Gluten meal gruel
Graham gruel
Graham grits gruel
Gruel of prepared flour
Indian meal gruel
Lemon oatmeal gruel
Milk oatmeal gruel
Milk porridge
Oatmeal gruel
Oatmeal gruel No. 2
Oatmeal gruel No. 3
Peptonized’ gluten gruel
Raisin gruel
Rice water
Preparations of milk
Milk diet
Advantages of
Quantity of milk needed
Digestibility of milk
_Recipes_:
Albumenized milk
Hot milk
Junket, or curded milk
Koumiss
Milk and lime water
Peptonized milk for infants
Beef tea, broths, etc.
Nutritive value
Testimony of Dr. Austin Flint
_Recipes_:
Beef extract
Beef juice
Beef tea
Beef tea and eggs
Beef broth and oatmeal
Bottled beef tea
Chicken broth
Mutton broth
Vegetable broth
Vegetable broth No. 2
Mixed vegetable broth
_Recipes for Panada_:
Broth panada
Chicken panada
Egg panada
Milk panada
Raisin panada
Grains for the sick
_Recipes_:
Gluten mush
Tomato gluten
Tomato gluten No. 2
Meats for the sick
Importance of simple preparation _Recipes_:
Broiled steak
Chicken
Chicken jelly
Minced chicken
Mutton chop
Minced steak
Scraped steak
Eggs for the sick
_Recipes_:
Floated egg
Gluten meal custard
Gluten custard
Steamed eggs
Soft custard
Raw egg
White of egg
White of egg and milk
Refreshing drinks and delicacies for the sick Nature’s delicacies
How to serve
Fruit juices
_Recipes_:
Acorn coffee
Almond milk
Apple beverage
Apple beverage No. 2
Apple toast water
Baked milk
Barley lemonade
Barley and fruit drinks
Barley milk
Cranberry drink
Currantade
Crust coffee
Egg cream
Egg cream No. 2
Egg cream No. 3
Egg lemonade
Flaxseed coffee
Gum Arabic water
Hot water
Hot lemonade
Irish moss lemonade
Orangeade
Plain lemonade
Slippery elm tea
Toast water
Tamarind water
Bread
_Recipes_;
Diabetic biscuit
Diabetic biscuit No. 2
Gluten meal gems
Jellies and other desserts for the side _Recipes_:
Arrowroot jelly
Arrowroot blancmange
Currant jelly
Iceland moss jelly
Iceland moss blancmange
Orange whey
White custard
Table topics.
FOOD FOR THE AGED AND THE VERY YOUNG Requisites of food for the aged
Stimulating diet not necessary
Flesh food unsuitable
Bill of fare
Quantity of food for the aged
Heavy meals a tax upon digestion Cornaro’s testimony
Diet for the young
Causes of mortality among young children Best artificial food
Use of sterilized milk.
Difference between cows’ milk and human milk Common method of preparing cows’ milk Artificial human milk
Artificial human milk No. 2
Artificial human milk No. 3
Peptonized milk
Mucilaginous food excellent in gastro-enteritis Preparation of food for infants
Time required for digestion of artificial food Quantity of food for infants
Rules for finding the amount of food needed Table for the feeding of infants
Interval between feeding
Intervals for feeding at different ages Manner of feeding artificial foods
Danger from unclean utensils
Diet of older children
An abundance of nitrogenous material important Flesh food unnecessary
Experiments of Dr. Camman
Testimony of Dr. Clouston
Candy and similar sweets
Eating between meals
Education of the appetite
Inherited appetites and tendencies Table topics.
FRAGMENTS AND LEFT-OVER FOODS
Preserving and utilizing the left-over fragments Precautions to be observed
Uses of stale bread
To insure perfect preservation of fragments Preparation of zwieback and croutons
Left-over grains
Left-over vegetables
Left-over meats
Left-over milk
Table topics.
THE ART OF DINING
Pleasant accessories essential
The dining room
Neatness an essential
Care of the dining room
Furnishings of the dining room
Table talk
A pleasant custom
Table manners
Suggestions for table etiquette
The table
Its appearance and appointments
The table an educator in the household A well ordered table an incentive to good manners Ostentation not necessary
Setting the table
The sub-cover
Napkins
The center piece
Arrangement of dishes
“Dishing up”
Setting the table over night
Warming the dishes
The service of meals
A capital idea
Fruit as the first course at breakfast To keep the food hot
A employed
General suggestions for waiters
Suggestions concerning dinner parties Proper form of invitation
Arrangement and adornment of table A pleasing custom
The _menu_ card
Service for a company dinner
Etiquette of dinner parties
Table topics.
AFTER MEALTIME
Clearing the table
Washing the dishes
_papier-mache_ tubs
Ammonia, uses of
Clean dishes not evolved from dirty dishwater Washing all dishes of one kind together Washing milk dishes
Uses of the dish mop
Cleaning of grain boilers and mush kettles Washing of tin dishes
To clean iron ware
To wash wooden ware
Care of steel knives and forks
Draining the dishes
Dishcloths and towels
To make a dish mop
The care of glass and silver
To keep table cutlery from rusting To wash trays and Japanned ware
Care of the table linen
To remove stains
To dry table linen
To iron table linen
Washing colored table linen
The garbage
Table topics.
A YEAR’S BREAKFASTS AND DINNERS
A perplexing problem
Requisites for a well arranged _menu_ Suggestions for preparing bills of fare Table of food analyses
Fifty-two weeks’ breakfasts and dinners Average cost
Analysis of various bills of fare Table topics.
A BATCH OF DINNERS
Holiday dinners
Holiday feasting
Holiday dinners opposed to temperance Thanksgiving _menus_
Holiday _menus_
Picnic dinners
The lunch basket, provision for
Fruit sandwiches
Egg sandwiches
Picnic biscuit
Fig wafers
Suitable beverages
School lunches
Deficiency of food material in the ordinary school lunch Why the after dinner session of school drags wearily Simple lunches desirable
Suggestions for putting up the lunch Creamy rice
Neatness and daintiness essential The lunch basket
Sabbath dinners
A needed reform
Feasting on the Sabbath, deleterious results of Simple meals for the Sabbath
A Sabbath bill of fare
Table topics.
LIST OF ILLUSTRATIONS.
THE ALIMENTARY CANAL
AN OVEN THERMOMETER
CONVENIENT KITCHEN TABLE
A DOUBLE BOILER
COMPARTMENT SINK FOR DISH-WASHING OPEN COMPARTMENT SINK FOR DISH-WASHING CLOSED THE STEAM COOKER
VEGETABLE PRESS
LEMON DRILL
THE HANDY WAITER
WALL CABINET
PERCOLATER HOLDER
KNEADING TABLE
DISH TOWEL RACK
VEGETABLE BRUSH
A DOUBLE BOILER
SECTIONAL VIEW OF WHEAT KERNEL
MEASURING CUPS
BREAD PAN
MEXICAN WOMEN MAKING TORTILLAS
STONE METATE
GEM IRONS
PERFORATED SHEET IRON PAN FOR ROLLS MAKING UNFERMENTED BREAD
CANNING UTENSILS
BAIN MARIE
CHINESE SOUP STRAINER
CREAMERY
ORIENTAL BUTTER MAKING
ARRANGEMENTS FOR STRAINING STOCK
GRUEL STRAINER
EXTENSION STRAINER
WIRE DISHCLOTH
A PICNIC DINNER
INTRODUCTION.
No one thing over which we have control exerts so marked an influence upon our physical prosperity as the food we eat; and it is no exaggeration to say that well-selected and scientifically prepared food renders the partaker whose digestion permits of its being well assimilated, superior to his fellow-mortals in those qualities which will enable him to cope most successfully with life’s difficulties, and to fulfill the purpose of existence in the best and truest manner. The brain and other organs of the body are affected by the quality of the blood which nourishes them, and since the blood is made of the food eaten, it follows that the use of poor food will result in poor blood, poor muscles, poor brains, and poor bodies, incapable of first-class work in any capacity. Very few persons, however, ever stop to inquire what particular foods are best adapted to the manufacture of good blood and the maintenance of perfect health; but whatever gratifies the palate or is most conveniently obtained, is cooked and eaten without regard to its dietetic value. Far too many meals partake of the characteristics of the one described in the story told of a clergyman who, when requested to ask a blessing upon a dinner consisting of bread, hot and tinged with saleratus, meat fried to a crisp, potatoes swimming in grease, mince pie, preserves, and pickles, demurred on the ground that the dinner was “not worth a blessing.” He might with equal propriety have added, “and not worth eating.”
The subject of diet and its relation to human welfare, is one deserving of the most careful consideration. It should be studied as a science, to enable us to choose such materials as are best adapted to our needs under the varying circumstances of climate growth, occupation, and the numerous changing conditions of the human system; as an art, that we may become so skilled in the preparation of the articles selected as to make them both appetizing and healthful. It is an unfortunate fact that even among experienced housekeepers the scientific principles which govern the proper preparation of food, are but little understood, and much unwholesome cookery is the result. The mechanical mixing of ingredients is not sufficient to secure good results; and many of the failures attributed to “poor material,” “bad luck,” and various other subterfuges to which cooks ignorance of scientific principles. The common method of blindly following recipes, with no knowledge of “the reason why,” can hardly fail to be often productive of unsatisfactory results, which to the uninformed seem quite inexplicable.
Cookery, when based upon scientific principles, ceases to be the difficult problem it so often appears. Cause and effect follow each other as certainly in the preparation of food as in other things; and with a knowledge of the underlying principles, and faithfulness in carrying out the necessary details, failure becomes almost an impossibility. There is no department of human activity where applied science offers greater advantages than in that of cookery, and in our presentation of the subjects treated in the following pages, we have endeavored, so far as consistent with the scope of this work, to give special prominence to the scientific principles involved in the successful production of wholesome articles of food. We trust our readers will find these principles so plainly elucidated and the subject so interesting, that they will be stimulated to undertake for themselves further study and research in this most important branch of household science. We have aimed also to give special precedence of space to those most important foods, the legumes, and grains and their products, which in the majority of cook books are given but little consideration or are even left out altogether, believing that our readers will be more interested in learning the many palatable ways in which these especially nutritious and inexpensive foods may be prepared, than in a reiteration of such dishes as usually make up the bulk of the