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.

INTRODUCTION

FOODS

THE DIGESTION OF FOODS.

COOKERY.

HOUSEHOLD WORKSHOP

CEREALS AND THEIR PREPARATION FOR THE TABLE

BREADSTUFFS AND BREADMAKING

FRUITS

LEGUMES

VEGETABLES

SOUPS

BREAKFAST DISHES

DESSERTS

GRAVIES AND SAUCES

BEVERAGES

MILK CREAM BUTTER

EGGS

MEATS

FOOD FOR THE SICK

FOOD FOR THE AGED AND THE VERY YOUNG.

FRAGMENTS & LEFT-OVER FOODS

THE ART OF DINING

AFTER MEAL TIME

 

A YEAR'S BREAKFASTS & DINNERS

TABLE SHOWING THE NUTRITIVE VALUES OF COMMON FOOD

BILLS OF FARE FOR EVERY DAY IN THE YEAR.

FIRST WEEK

SECOND WEEK

THIRD WEEK

FOURTH WEEK

FIFTH WEEK

SIXTH WEEK

SEVENTH WEEK

EIGHTH WEEK

NINTH WEEK

TENTH WEEK

ELEVENTH WEEK

TWELFTH WEEK

THIRTEENTH WEEK

FOURTEENTH WEEK

FIFTEENTH WEEK

SIXTEENTH WEEK

SEVENTEENTH WEEK

EIGHTEENTH WEEK

NINETEENTH WEEK

TWENTIETH WEEK

TWENTY-FIRST WEEK

TWENTY-SECOND WEEK

TWENTY-THIRD WEEK

TWENTY-FOURTH WEEK

TWENTY-FIFTH WEEK

TWENTY-SIXTH WEEK

TWENTY-SEVENTH WEEK

TWENTY-EIGHTH WEEK

TWENTY-NINTH WEEK

THIRTIETH WEEK

THIRTY-FIRST WEEK

THIRTY-SECOND WEEK

THIRTY-THIRD WEEK

THIRTY-FOURTH WEEK

THIRTY-FIFTH WEEK

THIRTY-SIXTH WEEK

THIRTY-SEVENTH WEEK

THIRTY-EIGHTH WEEK

THIRTY-NINTH WEEK

FORTIETH WEEK

FORTY-FIRST WEEK

FORTY-SECOND WEEK

FORTY-THIRD WEEK

FORTY-FOURTH WEEK

FORTY-FIFTH WEEK

FORTY-SIXTH WEEK

FORTY-SEVENTH WEEK

FORTY-EIGHTH WEEK

FORTY-NINTH WEEK.

FIFTIETH WEEK

FIFTY-FIRST WEEK

FIFTY-SECOND WEEK

COUNTING THE COST.

BILLS OF FARE.

TABLE TOPICS.

A BATCH OF DINNERS