Science in the Kitchen. E. E. Kellogg
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