Science in the Kitchen. E. E. Kellogg
cook Parboiling beans Time required to cook Recipes: Baked beans Boiled beans Beans boiled in a bag Scalloped beans Stewed beans Mashed beans Stewed Lima beans Succotash Pulp succotash Lentils, description of Use of lentils by the ancients Lentil meal Preparation for cooking Recipes: Lentil puree Lentils mashed with beans Lentil gravy with rice Table topics. Vegetables Composition and nutritive value of vegetables Exclusive diet of vegetables not desirable To select vegetables Poison in potato sprouts Stale vegetables a cause of illness Keeping vegetables To freshen withered vegetables Storing winter vegetables Preparation and cooking To clean vegetables for cooking Methods of cooking Time required for cooking Irish potato, description of The chemistry of cooking Digestibility of the potato New potatoes Preparation and cooking Recipes: Potatoes boiled in "jackets" Boiled potatoes without skins Steamed potatoes Roasted potatoes Baked potatoes Stuffed potatoes Stuffed potatoes No. 2 Mashed potatoes New potatoes Cracked potatoes Creamed potatoes Scalloped potatoes Stewed potatoes Potatoes stewed with celery Potato snow balls Potato cakes Potato cakes with egg Potato puffs Browned potatoes Ornamental potatoes Broiled potatoes Warmed-over potatoes Vegetable hash The sweet potato, description of Preparation and cooking Recipes: Baked sweet potatoes Baked sweet potatoes No 2 Boiled sweet potatoes Steamed sweet potatoes Browned sweet potatoes Mashed sweet potatoes Potato hash Roasted sweet potatoes To dry sweet potatoes Turnips, description of Preparation and cooking Recipes: Boiled turnips Baked turnips Creamed turnips Chopped turnips Mashed turnips Scalloped turnips Steamed turnips Stewed turnips Turnips in juice Turnips with cream sauce Parsnips, description of Preparation and cooking Recipes: Baked parsnips Baked parsnips No. 2 Boiled parsnips Browned parsnips Creamed parsnips Mashed parsnips Parsnips with cream sauce Parsnips with egg sauce Parsnips with potatoes Stewed parsnips Stewed parsnips with celery Carrots, description of Preparation and cooking Recipes: Boiled carrots Carrots with egg sauce Stewed carrots Beets, description of Preparation and cooking Recipes: Baked beets Baked beets No. 2 Beets and potatoes Beet hash Beet greens Beet salad or chopped beets Beet salad No 2 Boiled beets Stewed beets Cabbage, description of Preparation and cooking Recipes: Baked cabbage Boiled cabbage Cabbage and tomatoes Cabbage and celery Cabbage hash Chopped cabbage or cabbage salad Mashed cabbage Stewed cabbage Cauliflower and Broccoli, description of Preparation and cooking Recipes: Boiled cauliflower Browned cauliflower Cauliflower with egg sauce With tomato sauce Stewed cauliflower Scolloped cauliflower Spinach, description of Preparation and cooking Celery To keep celery fresh Recipes: Celery salad Stewed celery Stewed celery No. 2 Celery with tomato sauce Celery and potato hash Asparagus, description of Preparation and cooking Recipes: Asparagus and peas Asparagus Points Asparagus on toast Asparagus with cream sauce Asparagus with egg sauce Stewed asparagus Sea-kale, description of Lettuce and radish, description of Recipes: Lettuce Radishes Cymling Description Preparation and cooking
Recipes: Mashed squash Squash with egg sauce Stewed squash Winter squash Winter squash Preparation and cooking Time required for cooking Recipes: Baked squash Steamed squash The pumpkin, description of Recipes: Baked pumpkin Stewed pumpkin Dried pumpkin Tomato, description of Preparation and cooking Recipes: Baked tomatoes Baked tomatoes No. 2 Scalloped tomatoes Stewed corn and tomatoes Tomato gravy Tomato salad Tomato salad No. 2 Broiled tomatoes Tomato pudding Stewed tomatoes Tomato with okra Egg plant, description of Nutritive value Recipes: Scalloped egg plant Baked egg plant Cucumber, description of Digestibility Preparation and cooking Salsify or vegetable oyster, description of Preparation and cooking Recipes: Scalloped vegetable oysters Stewed vegetable oysters Green corn, peas, and beans, description of General suggestions for selecting and cooking Recipes for corn: Baked corn Baked corn No. 2 Boiled green corn Stewed corn pulp Corn cakes Corn pudding Roasted green corn Stewed green corn Summer succotash Dried corn Recipe for peas: Stewed peas Recipes for beans: Lima beans Shelled beans String beans Canning vegetables Recipes: Canned corn Canned corn and tomatoes Canned peas Canned tomatoes Canned tomatoes No. 2 String beans Canned pumpkin and squash Table topics. Soups Value of soup as an article of diet Superiority of soups made from grain and legumes Economical value of such soups Digestibility of soups Cooking of material for soups Use of a colander in preparing soups Quantity of salt required Flavoring soups Seasoning of soup Chinese soup strainer Whole grains, macaroni, shredded vegetables, etc., for soups Milk in the preparation of soups Consistency of soups Preparation of soups from left-over fragments Croutons Recipes: Asparagus soup Baked bean soup Bean and corn soup Bean and hominy soup Bean and potato soup Bean and