Science in the Kitchen. E. E. Kellogg
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 percolate 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