Science in the Kitchen. E. E. Kellogg
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-maché 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 Recipes: 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. Index
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 PERCOLATE 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