Science in the Kitchen. E. E. Kellogg
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 Another 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 QStale eggs QTest 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 Suggestions for the selection of 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 tea 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