Science In The Kitchen A Scientific Treatise On Food Substances

PRUNE PUDDING.--Heat two and one half cups of milk to boiling, then stir in gradually a heaping tablespoonful of cornstarch which has been rubbed smooth in a little cold milk; l...

OATMEAL GRUEL NO. 2.--Pound one half cup of coarse oatmeal until it is mealy. The easiest way to do this is to tie the oatmeal in a coarse cloth and pound it with a wooden malle...

TAPIOCA AND FIG PUDDING.--Cook three fourths of a cup of tapioca as for Apple Tapioca. Have ready two cups of finely sliced or chopped tart apples, and one cup of chopped figs,...

PROPER TEMPERATURE OF THE OVEN.--The objects to be attained in the baking of bread are to break up the starch and gluten cells of the Sour so as to make them easily digestible,...

If desired to stir beaten eggs into heated milk, add a few spoonfuls of cold milk to the eggs, and pour the mixture, a little at a time, into the hot milk, taking care to stir i...

The yolk, being lighter than the white, floats to that portion of the egg which is uppermost, but is held in position by two membranous cords, one from each end of the egg. The...

BAKED APPLE PUDDING.--Pour boiling water over bread crumbs; when soft, squeeze out all the water, and line the bottom and sides of an oiled earthen pudding dish with the crumbs....

If the fruit is to be cooked previous to being put in the cans, the cans should be heated before the introduction of the fruit, which should be put in at a boiling temperature....

PEA AND TOMATO SOUP.--Soak one pint of Scotch peas over night. When ready to cook, put into a quart of boiling water and simmer slowly until quite dry and well disintegrated. Ru...

When the material is cooked, the next step is to make it homogeneous throughout, and to remove any skins or cellulose material it may contain. To do this, it should be put throu...

The menu cards afford much opportunity for adding attractiveness to a company dinner. If one possesses artistic skill, a floral decoration or a tiny sketch, with an appropriate...

TAPIOCA FILLING.--Soak one tablespoonful of tapioca over night in one cup of water; mash and stir the tapioca, simmer gently until clear and thick, adding enough water to cook i...

CITRON APPLES.--Select a few tart apples of the same degree of hardness, and remove the cores. Unless the skins are very tender, it is better to pare them. Fill the cavities wit...

GRAPE TOAST.--Stem well-ripened grapes, wash well, and scald without water in a double boiler until broken; rub through a colander to remove sends and skins, and when cool, swee...

There are many other objections to the use of this class of foods--so many in fact that we believe the human race would be far healthier, better, and happier if flesh foods were...

A moveable china closet with glass encasements for keeping the daintier china, glass, or silver ware not in common use is often a desirable article of furniture in small homes;...

WHOLE-WHEAT PUFFS.--Put the yolk of an egg into a basin, and beat the white in a separate dish to a stiff froth. Add to the yolk, one half a cupful of rather thin sweet cream an...

Poultry and game differ from other animal foods in the relative quantity of fat and the quality of their juices. The fat of birds is laid up underneath the skin and in various i...

FRUIT CAKE.--Make a sponge of one pint of thin cream which has been scalded and cooled to lukewarm, one gill of liquid yeast or one half cake of compressed yeast dissolved in a...

GRAHAM MUSH NO. 2.--Moisten one pint of good Graham flour with a pint of warm water, or enough to make a batter thin enough to pour. (The quantity of water needed will vary a li...

Winter vegetables can be best kept wholesome by storing in a cool, dry place of even temperature, and where neither warmth, moisture, nor light is present to induce decay or ger...

Soup should never be greasy, and hence, before using the stock, every particle of the fat should be removed. To accomplish this, loosen the cake of fat from the dish with a knif...

BARLEY MILK.--Wash two tablespoonfuls of pearl barley in cold water until the water is clear. Put it to cook in a double boiler, with a quart of milk, and boil till the milk is...

APPLE JELLY.--Cut nice tart apples in quarters, but unless wormy, do not peel or core. Put into a porcelain kettle with a cup of water for each six pounds of fruit, and simmer v...

The starch of the potato is thought to furnish better material for the promotion of yeast growth than that of wheat flour; but whether the potato be first cooked, mashed, and th...

TOMATO WITH OKRA.--Wash the okra, cut off the stem and nibs, and slice thin. For a quart of sliced okra, peel and slice three large tomatoes. Stew the tomatoes for half an hour,...

GRAHAM BREAD NO. 2.--Mix well one pint of white and two pints of best Graham flour. Prepare a batter with a scant pint of milk, scalded and cooled, two table spoonfuls of liquid...

The superiority of bread made from the entire wheat or unbolted meal has been attested by many notable examples in history. In England, under the administration of William Pitt,...

STEWED CABBAGE. Chop nice cabbage quite fine, and put it into boiling water, letting it boil twenty minutes. Turn into a colander and drain thoroughly; return to the kettle, cov...

All the legumes are covered with a tough skin, which is in itself indigestible, and which if not broken by the cooking process or by thorough mastication afterward, renders the...

ROLLED RYE.--Into three parts water boiling in the inner dish of a double boiler, stir one part rolled rye. Boil rapidly until set, stirring meanwhile, then place in the outer b...

THE MULBERRY.--Different varieties of the mulberry tree produce white, red, and black mulberries of fine aromatic flavor, and acidulous or sweet taste. Persia is supposed to be...

ROASTED SWEET POTATOES.--Wash clean and wipe dry, potatoes of uniform size, wrap with tissue paper, cover with hot ashes, and then with coals from a hardwood fire; unless near t...

TO STERILIZE MILK TO KEEP.--This is a somewhat more difficult operation, but it may be done by boiling milk sealed in very strong bottles in a saturated solution of salt. The mi...

The dependence of the habitual tea-drinker upon the beverage, and the sense of loss experienced when deprived of it, are among the strongest proofs of its evil effects, and shou...

Other nationalities at the present time make extensive use of the various grains. Rice used in connection with some of the leguminous seeds, forms the staple article of diet for...

"_Hasty Eating._--If the food is eaten too rapidly, it will not be properly divided, and when swallowed in coarse lumps, the digestive fluids cannot readily act upon it. On acco...

The boiling point for water at the sea level is 212°. At all points above the sea level, water boils at a temperature below 212°, the exact temperature depending upon the altitu...

While the juice, as we commonly find it, is readily transformable for use in the system, the cellular structure of the fruit is not so easily digested. In some fruits, as the st...

What to get for the family meals is frequently a most perplexing problem, especially when one remembers the many important points that should enter into the arrangement of the d...

Great pains should be taken to keep the pipes clean and well disinfected. Refuse of all kinds should be kept out. Thoughtless housekeepers and careless domestics often allow gre...

"To find the amount of food required by a child at each feeding during the first year of life, divide the weight of the child at birth by 100 and add to this amount 3/100 of the...

CONDIMENTS.--By condiments are commonly meant such substances as are added to season food, to give it "a relish" or to stimulate appetite, but which in themselves possess no rea...

The lunch basket should contain ample provision for fresh-air-sharpened appetites, but let the food be as simple as possible, and of not too great variety. Good whole-wheat or G...

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 e...

Date, the 172 bread 146 pudding 333 Decaying vegetables in cellar 70 Delicate cup cake 345 Description of Indian corn 101 Desserts 296 fruits, recipes for 299 for the sick 437 g...

The expense of the menus given will vary somewhat with the locality and the existing market prices. The following analysis of several similar bills of fare used in widely differ...

Lentil Soup Steamed Potato with Brown Sauce Cabbage Celery Carrots with Egg Sauce Macaroni with Kornlet Farina Graham Bread Toasted Wafers Currant Puffs Stewed Fruit Baked Apple...

Bean and Potato Soup Mashed Potato Beets with Cream Sauce Macaroni baked with Granola Pearl Barley with Raisins Toasted Rolls Whole-Wheat Bread Rye Gems Stewed Fruit Lemon Apple...

Cream Barley Soup Mashed Potato Scalloped Egg Plant Cauliflower with Tomato Sauce Molded Wheat with Fruit Sauce Cream Rolls Graham Puffs Toasted Wafers Stewed or Fresh Berries R...

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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 ill...

Sabbath bill of fare 549 dinners 548 Sago and fruit custard pudding 330 and potato soup 283 custard pudding 330 digestion of 39 fruit pudding 312 pudding 312 sauce 355 soup 415...