Science in the Kitchen. E. E. Kellogg
How to keep yeast Bitter yeast Tests for yeast Starting the bread Proportion of materials needed Utensils When to set the sponge Temperature for bread-making How to set the sponge Lightness of the bread Kneading the dough How to manipulate the dough in kneading How many times shall bread be kneaded Dryness of the surface Size of loaves Proper temperature of the oven How to test the heat of an oven Care of bread after baking Best method of keeping bread Test of good fermented bread Whole-wheat and Graham breads Toast Steamed bread Liquid yeast Recipes: Raw potato yeast Raw potato yeast No. 2 Hop yeast Boiled potato yeast Boiled potato yeast No. 2 Fermented breads Recipes: Milk bread with white flour Vienna bread Water bread Fruit roll Fruit loaf Potato bread Pulled bread Whole-wheat bread Whole-wheat bread No. 2 Miss B's one-rising bread Potato bread with whole-wheat flour Rye bread Graham bread Graham bread No. 2 Graham bread No. 3 Raised biscuit Rolls Imperial rolls French rolls Crescents Parker House rolls Braids Brown bread Date bread Fruit loaf with Graham and whole-wheat flour Raised corn bread Corn cake Oatmeal bread Milk yeast bread Graham salt rising bread Unfermented breads Passover cakes Tortillas Evils of chemical bread raising Rochelle salts in baking powders General directions Gem irons Perforated sheet-iron pan for rolls Unfermented batter breads Unfermented dough breads Recipes: Whole-wheat puffs Whole-wheat puffs No. 2 Whole-wheat puffs No. 3 Graham puffs Graham puffs No. 2 Currant puffs Graham gems Crusts Rye puffs Rye puffs No. 2 Rye gems Blueberry gems Hominy gems Sally Lunn gems Corn puffs Corn puffs No. 2 Corn puffs No. 3 Corn puffs No. 4 Corn dodgers Corn dodgers No. 2 Cream corn cakes Hoe cakes Oatmeal gems Snow gems Pop overs Granola gems Bean gems Breakfast rolls Sticks Cream Graham rolls Corn mush rolls Fruit rolls Cream mush rolls Beaten biscuit Cream crisps Cream crisps No. 2 Graham crisps Oatmeal crisps Graham crackers Fruit crackers Table topics. Fruits Chemical constituents of Value as nutrients Structure of fruits The jelly-producing principle Digestibility of fruits Unripe fruits Table of fruit analysis Ripe fruit and digestive disorders Over-ripe and decayed fruits Dangerous bacteria on unwashed fruit Free use of fruit lessens desire for alcoholic stimulants Beneficial use of fruits in disease Description Apples The pear The quince The peach The plum The prune The apricot The cherry The olive; its cultivation and preservation The date, description and uses of The orange The lemon
The sweet lemon or bergamot The citron The lime The grape-fruit The pomegranate, its antiquity The grape Zante currants The gooseberry The currant The whortleberry The blueberry The cranberry The strawberry The raspberry The blackberry The mulberry The melon The fig, its antiquity and cultivation The banana Banana meal The pineapple Fresh fruit for the table Selection of fruit for the table Directions for serving fruits Apples Bananas Cherries Currants Gooseberries Grapes Melons Oranges Peaches and pears Peaches and cream Pineapples Plums Pressed Figs Raspberries, Blackberries, Dewberries, Blueberries and Whortlberries Frosted fruit Keeping fresh fruit Directions for packing, handling, and keeping fruits To keep grapes To keep lemons and oranges To keep cranberries Cooked fruit General suggestions for cooking fruit Recipes: Baked apples Citron apples Lemon apples Baked pears Baked quince Pippins and quince Baked apple sauce Baked apple sauce No. 2 Apples stewed whole Steamed apples Compote of apples Apple compote No. 2 Stewed pears Smooth apple sauce Boiled apples with syrup Stewed apples Stewed crab apples Sweet apple sauce with condensed apple juice Apples with raisins Apples with apricots Peaches, pears, cherries, berries, and other small fruits Baked apples Baked pears Baked peaches Cranberries Cranberries with raisins Cranberries with sweet apples Oranges and apples Stewed raisins Dried apples Dried apples with other dried fruit Dried apricots and peaches Evaporated peach sauce Dried pears Small fruits Prunes Prune marmalade Canning fruit Selection of cans How to test and sterilize cans Selection of fruit Directions for preparing fruit Cooking fruit for canning Storing of canned fruit Mold on canned fruit Opening of canned fruit Rules for selecting canned fruit Recipes: To can strawberries To can raspberries, blackberries and other small fruit To can gooseberries To can peaches To can pears To can plums To can cherries To can mixed fruit Quinces and apples Plums with sweet apples To can grapes To can crab apples To can apples To can pineapples Fruit jellies Recipes: Apple jelly Apple jelly without sugar Berry and currant jellies Cherry jelly Crab apple jelly Cranberry jelly Grape jelly Orange jelly Peach Jelly Quince jelly Plum jelly Fruit in jelly Fruit juices, value of How to prepare fruit juices Recipes: Grape juice or unfermented wine Grape juice No. 2 Another method Fruit syrup Currant syrup Orange syrup Lemon syrup Lemon syrup No 2 Blackberry syrup Fruit ices Nuts Composition and nutritive value of The almond Almond bread The Brazil nut The cocoanut, its uses in tropical countries The chestnut Chestnut flour The acorn The hazel nut The filbert The cobnut The walnut The butternut The hickory nut The pecan The peanut or ground nut Recipes: To blanch almonds Boiled chestnuts Mashed chestnuts Baked chestnuts To keep nuts fresh Table topics. The Legumes Composition and nutritive value Legumes as a substitute for animal food Legumin, or vegetable casein Chinese cheese Legumes the "pulse" of Scripture Diet of the pyramid builders Digestibility of legumes A fourteenth century recipe The green legumes Suggestions for cooking Slow cooking preferable Soaking the dry seeds Effects of hard water upon the legumes Temperature of water for cooking Amount of water required Addition of salt to legumes Peas, description of Buying votes with peas A commemorative dinner Peas bainocks Peas sausages Peas pudding Time required for cooking Recipes: Stewed split peas Peas puree Mashed peas Peas cakes Dried green peas Beans, description of Mention of beans in Scripture Beans in mythology Time required for digestion Method of cooking Experiment of an English