Science in the Kitchen. by Mrs. E. E. Kellogg

M >> Mrs. E. E. Kellogg >> Science in the Kitchen.

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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 tomato soup
Black bean soup
Black bean soup No. 2
Bran stock
Brown soup
Canned green pea soup
Canned corn soup
Carrot soup
Celery soup
Chestnut soup
Combination soup
Combination soup No. 2
Another
Another
Cream pea soup
Cream barley soup
Green corn soup
Green pea soup
Green bean soup
Kornlet soup
Kornlet and tomato soup
Lentil soup
Lentil and parsnip soup
Lima bean soup
Macaroni soup
Oatmeal soup
Parsnip soup
Parsnip soup No. 2
Pea and tomato soup
Plain rice soup
Potato and rice soup
Potato soup
Potato and vermicelli soup
Sago and potato soup
Scotch broth
Split pea soup
Sweet potato soup
Swiss potato soup
Swiss lentil soup
Tomato and macaroni soup
Tomato cream soup
Tomato and okra soup
Tomato soup with vermicelli
Vegetable oyster soup
Vegetable soup
Vegetable soup No. 2
Vegetable soup No. 3
Vegetable soup No. 4
Velvet Soup
Vermicelli soup No. 2
White celery soup
Table topics.

BREAKFAST DISHES
Importance of a good breakfast
Requirements for a good breakfast
Pernicious custom of using fried and indigestible foods for breakfast
Use of salted foods an auxiliary to the drink habit
The ideal breakfast
Use of fruit for breakfast
Grains for breakfast
An appetizing dish
Preparation of zwieback
Preparation of toast
_Recipes_:
Apple toast
Apricot toast
Asparagus toast
Banana toast
Berry toast
Berry toast No. 2
Celery toast
Cream toast
Cream toast with poached egg
Cherry toast
Gravy toast
Dry toast with hot cream
Grape toast
Lentil toast
Prune toast
Peach toast
Snowflake toast
Tomato toast
Vegetable oyster toast
_Miscellaneous breakfast dishes:_
Brewis
Blackberry mush
Dry granola
Frumenty
Macaroni with raisins
Macaroni with kornlet
Peach mush
Rice with lemon
Table topics.

DESSERTS

Appropriate and healthful desserts
Objections to the use of desserts
The simplest dessert
General suggestions
Importance of good material
Preparation of dried fruit for dessert
Molded desserts
_Suggestions for flavoring:_
To prepare almond paste
Cocoanut flavor
Orange and lemon flavor
To color sugar
Fruit desserts
_Recipes:_
Apple dessert
Apple meringue dessert. Apple rose cream
Apple snow
Baked apples with cream
Baked sweet apple dessert
Bananas in syrup
Baked bananas
Fresh fruit compote
Grape apples
Peach cream
Prune dessert
Desserts made of fruit with grains, bread, etc.
_Recipes:_
Apple sandwich
Apple sandwich No. 2
Baked apple pudding
Barley fruit pudding
Barley fig pudding
Blackberry cornstarch pudding
Cocoanut and cornstarch blancmange
Cornstarch blancmange
cornstarch with raisins
Cornstarch with apples
Cornstarch fruit mold
Cornstarch fruit mold No. 2
Cracked wheat pudding
Cracked wheat pudding No. 2
Farina blancmange
Farina fruit mold
Fruit pudding
Jam pudding
Plain fruit pudding or Brown Betty
Prune pudding
Rice meringue
Rice snowball
Rice fruit dessert
Rice dumpling
Rice cream pudding
Rice pudding with raisins
Red rice mold
Rice and fruit dessert
Rice and tapioca pudding
Rice flour mold
Rice and stewed apple dessert
Rice and strawberry dessert
Stewed fruit pudding
Strawberry minute pudding
Sweet apple pudding
Whortleberry pudding
Desserts with tapioca, sago, manioca, and sea moss
_Recipes_:
Apple tapioca
Apple tapioca No. 2
Banana dessert
Blackberry tapioca
Cherry pudding
Fruit tapioca
Molded tapioca with fruit
Pineapple tapioca
Prune and tapioca pudding
Tapioca and fig pudding
Peach tapioca
Tapioca jelly
Apple sago pudding
Red sago mold
Sago fruit pudding
Sago pudding
Manioca with fruit
Raspberry manioca mold
Sea moss blancmange
Desserts made with gelatin
Gelatine an excellent culture medium
Dangers in the use of gelatine
Quantity to be used
_Recipes_:
Apples in jelly
Apple shape
Banana dessert
Clear dessert
Fruit foam dessert
Fruit shape
Gelatine custard
Layer-pudding
Lemon jelly
Jelly with fruit
Orange dessert; Oranges in jelly
Orange jelly
Snow pudding
Desserts with crusts
_Recipes_:
Apple tart
Gooseberry tart
Cherry tart
Strawberry and other fruit shortcakes
Banana shortcake
Lemon shortcake
Berry shortcake with prepared cream
Cream
Raised pie
Baked apple loaf
Custard puddings
Importance of slow cooking
Best utensils for cooking
Custard desserts in cups
To stir beaten eggs into heated milk
To flavor custards and custard puddings
_Recipes_:
Apple custard
Apple custard No. 2
Apple custard No. 3
Apple cornstarch custard
Apple and bread custard
Almond cornstarch pudding
Almond cream
Apple charlotte
Banana custard
Boiled custard
Boiled custard bread pudding
Bread and fruit custard
Bread custard pudding
Bread and fig pudding
Bread and apricot pudding
Caramel custard
Carrot pudding
Cocoanut cornstarch pudding
Cocoanut custard
Cocoanut rice custard
Corn meal pudding
Corn meal pudding No. 2
Corn meal and fig pudding
Cornstarch meringue
Cracked wheat pudding
Cup custard
Farina custard
Farina pudding
Floating island
Fruit custard
Graham grits pudding
Ground rice pudding
Lemon pudding
Lemon cornstarch pudding
Lemon cornstarch pudding No. 2
Macaroni pudding
Molded rice or snowballs
Orange float
Orange custard
Orange pudding
Peach meringue
Picnic pudding
Plain cornstarch pudding
Plain custard
Prune pudding
Prune whip
Rice apple custard pudding
Rice custard pudding
Rice snow
Rice snow with jelly
Rice with eggs
Snow pudding
Steamed custard
Strawberry charlotte
Pop corn pudding
Sago custard pudding
Sago and fruit custard pudding
Snowball custard
Tapioca custard
Tapioca pudding
Vermicelli pudding
White custard
White custard No. 2
Steamed pudding
Precautions to be observed in steaming puddings
_Recipes:_
Batter pudding
Bread and fruit custard
Date pudding
Rice balls
Steamed bread custard
Steamed fig pudding
Pastry and cake
Deleterious effects from the use of
Reasons for indigestibility
General directions for making pies
_Recipes_
Paste for pies
Corn meal crust
Granola crust
Paste for tart shells
Cream filling
Grape tart
Lemon filling
Tapioca filling
Apple custard pie
Banana pie
Bread pie
Carrot pie
Cocoanut pie
Cocoanut pie No. 2
Cream pie
Cranberry pie
Dried apple pie
Dried apple pie with raisins
Dried apricot pie
Farina pie
Fruit pie
Grape jelly pie
Jelly custard pie
Lemon pie
Lemon meringue custard
One crust peach pie
Orange pie
Peach custard pie
Prune pie
Pumpkin pie
Pumpkin pie No. 2
Pumpkin pie without eggs
Simple custard pie
Squash pie
Squash pie without eggs
Sweet apple custard pie
Sweet potato pie
Cake
General suggestions for preparation of
Cake made light with yeast
Cake made light with air
_Recipes:_
Apple cake
Cocoanut custard cake
Cream cake
Delicate cup cake
Fig layer cake
Fruit jelly cake
Gold and silver cake
Icing for cakes
Orange cake
Fruit cake
Loaf cake
Pineapple cake
Plain buns
Sponge cake
Sugar crisps
Variety cake
Table topics.

GRAVIES AND SAUCES
Importance of proper preparation
Accuracy of measurement
Proportion of material necessary
The double boiler for cooking gravies
Flavoring of gravies for vegetables
Gravies and sauces for vegetables
_Recipes:_
Brown sauce
Cream and white sauce
Celery sauce
Egg sauce
Pease gravy
Tomato gravy
Tomato cream gravy
Sauces for desserts and puddings
_Recipes:_
Almond sauce
Caramel sauce
Cocoanut sauce
Cream sauce
Cranberry pudding sauce
Custard sauce
Egg sauce
Egg sauce No. 2
Foamy sauce
Fruit cream
Fruit sauce
Fruit sauce No. 2
Lemon pudding sauce
Mock cream
Molasses sauce
Orange sauce
Peach sauce
Plain pudding sauce
Red Sauce
Rose cream Sago sauce
Whipped cream sauce
Table topics.

BEVERAGES
Large quantities of fluid prejudicial to digestion
Wholesome beverages
The cup that cheers but not inebriates
Harmful substances contained in tea
Theine
Tannin
Use of tea a cause of sleeplessness and nervous disorders
Tea a stimulant
Tea not a food
Coffee, cocoa, and chocolate
Caffein
Adulteration of tea and coffee
Substitutes for tea and coffee
_Recipes:_
Beet coffee
Caramel coffee
Caramel coffee No. 2
Caramel coffee No. 3
Caramel coffee No. 4
Mrs. T's caramel coffee
Parched grain coffee
Wheat, oats, and barley coffee
_Recipes for cold beverages:_
Blackberry beverage
Fruit beverage
Fruit beverage No. 2
Fruit cordial
Grape beverage
Lemonade
Mixed lemonade
Oatmeal drink
Orangeade
Pineapple beverage
Pineapple lemonade
Pink lemonade
Sherbet
Tisane
Table topics.

MILK, CREAM, AND BUTTER
Milk, chemical composition of
Proportion of food elements
Microscopic examination of milk
Casein
Casein coagulated by the introduction of acid
Spontaneous coagulation or souring of milk
Adulteration of milk
Quality of milk influenced by the food of the animal
Diseased milk
Kinds of milk to be avoided
Distribution of germs by milk
Proper utensils for keeping milk
Where to keep milk
Dr. Dougall's experiments on the absorbent properties of milk
Washing of milk dishes
Treatment of milk for cream rising
Temperature at which cream rises best
Importance of sterilizing milk
To sterilize milk for immediate use
To sterilize milk to keep
Condensed milk
Cream, composition of
Changes produced by churning
Skimmed milk, composition of
Buttermilk, composition of
Digestibility of cream
Sterilized cream
Care of milk for producing cream
Homemade creamery
Butter, the composition of
Rancid butter
Tests of good butter
Flavor and color of butter
Artificial butter
Test for oleomargarine
Butter in ancient times
Butter making
Best conditions for the rising of cream
Upon what the keeping qualities of butter depend
Cheese
Tyrotoxicon
_Recipes_:
Hot milk
Devonshire or clotted cream
Cottage cheese
Cottage cheese from buttermilk
Cottage cheese from sour milk
French butter
Shaken milk
Emulsified butter
Table topics.

EGGS
Eggs a concentrated food
Composition of the egg
How to choose eggs
Quality of eggs varied by the food of the fowl
Stale eggs
Test for eggs
How to keep eggs
To beat eggs
Albumen susceptible to temperature
Left-over eggs
_Recipes_:
Eggs in shell
Eggs in sunshine
Eggs poached in tomatoes
Eggs in cream
Poached or dropped eggs
Poached eggs with cream sauce
Quickly prepared eggs
Scrambled eggs
Steamed eggs
Whirled eggs
Omelets
_Recipes_:
Plain omelets
Foam omelets
Fancy omelets
soft omelets
Table topics.

MEATS
Character of meat
Nutritive value
Excrementitious elements
Flesh food a stimulant
Diseased meats
Jewish customs in regard to meat
Trichina
Tapeworm and other parasites
Meat unnecessary for health
The excessive use of meat tending to develop the animal propensities
Objections to its use
Pork
Calves' brains and other viscera
Meat pies
Scallops
Pates
Comparative nutritious value
Variation and flavor
Composition and digestibility
Selection of meats
Preservation of meats
Jerked beef
Pemmican
Preparation and cooking of meat
Frozen beef
Best methods of cooking
Boiling
Stewing
Steaming
Roasting
Broiling
Beef, economy and adaptability in selection of
_Recipes_:
Broiled beef
Cold meat stew
Pan-broiled steak
Pan-broiled steak No. 2
Roast beef
Smothered beef
Vegetables with stewed beef
Stewed beef
Mutton
Cause of Strong flavor of
_Recipes_:
Boiled leg of mutton
Broiled chops
Pot roast lamb
Roast mutton
Stewed mutton
Stewed mutton chop
Stewed mutton chop No. 2
Veal and lamb
Poultry and game
To dress poultry and birds
To truss a fowl or bird
To stuff a fowl or bird
_Recipes_:
Birds baked in sweet potatoes
Boiled fowl
Broiled birds
Broiled fowl
Corn and chicken
Pigeons
quails
and partridges
Roast chicken
Roast turkey
Smothered chicken
Steamed chicken
Stewed chicken
Fish, two classes of
Difference in nutritive value
Flavor and wholesomeness
Poison fish
Parasites in fish
Fish as a brain food
Salted fish
Shellfish (Oysters, Clams, Lobsters, Crabs)
Not possessed of high nutritive value
Natural scavengers
Poisonous mussels
How to select and prepare fish
Frozen fish
Methods of cooking
_Recipes_:
Baked fish
Broiled fish
Meat soup
Preparation of stock
Selection of material for stock
Quantity of materials needed
Uses of scraps
Extracting the juice
Temperature of the water to be used
Correct proportion of water
Time required for cooking
Straining the stock
To remove the fat
Simple Stock or broth
Compound stock or double broth
To clarify soup stock
_Recipes_:
Asparagus soup
Barley
rice
sago
or tapioca soup
Caramel for coloring soup brown
Julienne soup
Tomato soup
White soup
Vermicelli or macaroni soup
Puree with chicken
Tapioca cream soup
Table Topics.

FOOD FOR THE SICK
Need of care in the preparation of food for the sick
What constitutes proper food for the sick
Knowledge of dietetics an important factor in the education of
every woman
No special dishes for all cases
Hot buttered toast and rich jellies objectionable
The simplest food the best
Scrupulous neatness in serving important
To coax a capricious appetite
A "purple" dinner
A "yellow" dinner
To facilitate the serving of hot foods
Cooking utensils
Gruel
Long-continued cooking needed
Use of the double boiler in the cooking of gruels
Gruel strainer
_Recipes_:
Arrowroot gruel
Barley gruel
Egg gruel
Egg gruel No. 2
Farina gruel
Flour gruel
Gluten gruel
Gluten gruel No. 2
Gluten cream
Gluten meal gruel
Graham gruel
Graham grits gruel
Gruel of prepared flour
Indian meal gruel
Lemon oatmeal gruel
Milk oatmeal gruel
Milk porridge
Oatmeal gruel
Oatmeal gruel No. 2
Oatmeal gruel No. 3
Peptonized' gluten gruel
Raisin gruel
Rice water
Preparations of milk
Milk diet
Advantages of
Quantity of milk needed
Digestibility of milk
_Recipes_:
Albumenized milk
Hot milk
Junket, or curded milk
Koumiss
Milk and lime water
Peptonized milk for infants
Beef tea, broths, etc.
Nutritive value
Testimony of Dr. Austin Flint
_Recipes_:
Beef extract
Beef juice
Beef tea
Beef tea and eggs
Beef broth and oatmeal
Bottled beef tea
Chicken broth
Mutton broth
Vegetable broth
Vegetable broth No. 2
Mixed vegetable broth
_Recipes for Panada_:
Broth panada
Chicken panada
Egg panada
Milk panada
Raisin panada
Grains for the sick
_Recipes_:
Gluten mush
Tomato gluten
Tomato gluten No. 2
Meats for the sick
Importance of simple preparation
_Recipes_:
Broiled steak
Chicken
Chicken jelly
Minced chicken
Mutton chop
Minced steak
Scraped steak
Eggs for the sick
_Recipes_:
Floated egg
Gluten meal custard
Gluten custard
Steamed eggs
Soft custard
Raw egg
White of egg
White of egg and milk
Refreshing drinks and delicacies for the sick
Nature's delicacies
How to serve
Fruit juices
_Recipes_:
Acorn coffee
Almond milk
Apple beverage
Apple beverage No. 2
Apple toast water
Baked milk
Barley lemonade
Barley and fruit drinks
Barley milk
Cranberry drink
Currantade
Crust coffee
Egg cream
Egg cream No. 2
Egg cream No. 3
Egg lemonade
Flaxseed coffee
Gum Arabic water
Hot water
Hot lemonade
Irish moss lemonade
Orangeade
Plain lemonade
Slippery elm tea
Toast water
Tamarind water
Bread
_Recipes_;
Diabetic biscuit
Diabetic biscuit No. 2
Gluten meal gems
Jellies and other desserts for the side
_Recipes_:
Arrowroot jelly
Arrowroot blancmange
Currant 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-mache_ 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.