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

cooking _Recipes_: Boiled cauliflower Browned cauliflower Cauliflower with egg sauce With tomato sauce Stewed cauliflower Scalloped 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 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