Science in the Kitchen: A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

The Project Gutenberg eBook of Science in the Kitchen This eBook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook. Title: Science in the Kitchen Author: E. E. Kellogg Release date: May 1, 2004 [eBook #12238] Most recently updated: October 28, 2024 Language: English Other information and formats: www.gutenberg.org/ebooks/12238 Credits: E-text prepared by Charles Franks, Stephen Schulze, and the Project Gutenberg Distributed Proofreading Team from digital images provided by Michigan State University Libraries *** START OF THE PROJECT GUTENBERG EBOOK SCIENCE IN THE KITCHEN *** Note: Project Gutenberg also has an HTML version of this file which includes the original illustrations. See 12238-h.htm or 12238-h.zip: (https://www.gutenberg.org/1/2/2/3/12238/12238-h/12238-h.htm) or (https://www.gutenberg.org/1/2/2/3/12238/12238-h.zip) Images of the original pages are available through the Michigan State University Libraries. See http://digital.lib.msu.edu/projects/cookbooks/books/sciencekitchen/scie.pdf SCIENCE IN THE KITCHEN. A Scientific Treatise on Food Substances and Their Dietetic Properties, together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes. by MRS. E. E. KELLOGG, A.M. Superintendent of the Sanitarium School of Cookery and of the Bay View Assembly School of Cookery, and Chairman of the World's Fair Committee on Food Supplies, for Michigan 1893 PREFACE. The interest in scientific cookery, particularly in cookery as related to health, has manifestly increased in this country within the last decade as is evidenced by the success which has attended every intelligent effort for the establishment of schools for instruction in cookery in various parts of the United States. While those in charge of these schools have presented to their pupils excellent opportunities for the acquirement of dexterity in the preparation of toothsome and tempting viands, but little attention has been paid to the