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

and dinners Average cost Analysis of various bills of fare Table topics. A BATCH OF DINNERS Holiday dinners Holiday feasting Holiday dinners opposed to temperance Thanksgiving _menus_ Holiday _menus_ Picnic dinners The lunch basket, provision for Fruit sandwiches Egg sandwiches Picnic biscuit Fig wafers Suitable beverages School lunches Deficiency of food material in the ordinary school lunch Why the after dinner session of school drags wearily Simple lunches desirable Suggestions for putting up the lunch Creamy rice Neatness and daintiness essential The lunch basket Sabbath dinners A needed reform Feasting on the Sabbath, deleterious results of Simple meals for the Sabbath A Sabbath bill of fare Table topics. LIST OF ILLUSTRATIONS. THE ALIMENTARY CANAL AN OVEN THERMOMETER CONVENIENT KITCHEN TABLE A DOUBLE BOILER COMPARTMENT SINK FOR DISH-WASHING OPEN COMPARTMENT SINK FOR DISH-WASHING CLOSED THE STEAM COOKER VEGETABLE PRESS LEMON DRILL THE HANDY WAITER WALL CABINET PERCOLATER HOLDER KNEADING TABLE DISH TOWEL RACK VEGETABLE BRUSH A DOUBLE BOILER SECTIONAL VIEW OF WHEAT KERNEL MEASURING CUPS BREAD PAN MEXICAN WOMEN MAKING TORTILLAS STONE METATE GEM IRONS PERFORATED SHEET IRON PAN FOR ROLLS MAKING UNFERMENTED BREAD CANNING UTENSILS BAIN MARIE CHINESE SOUP STRAINER CREAMERY ORIENTAL BUTTER MAKING ARRANGEMENTS FOR STRAINING STOCK GRUEL STRAINER EXTENSION STRAINER WIRE DISHCLOTH A PICNIC DINNER INTRODUCTION. No one thing over which we have control exerts so marked an influence upon our physical prosperity as the food we eat; and it is no exaggeration to say that well-selected and scientifically prepared food renders the partaker whose digestion permits of its being well assimilated, superior to his fellow-mortals in those qualities which will enable him to cope most successfully with life's difficulties, and to fulfill the purpose of existence in the best and truest manner. The brain and other organs of the body are affected by the quality of the blood which nourishes them, and since the blood is made of the food eaten, it follows that the use of poor food will result in poor blood, poor muscles, poor brains, and poor bodies, incapable of first-class work in any capacity. Very few persons, however, ever stop to inquire what