The Chemistry of Cookery

and that in doing this they consume their own substance, which has to be perpetually replaced by new material, its quality depending upon the manner of working and the matter and manner of replacement. The course of our own evolution thus depends upon ourselves; we may, according to our own daily conduct, be building up a better body and a better mind, or one that shall be worse than the fair promise of the original germ. Therefore the philosophy of the preparation of the material of which the body and brain are built up and renewed must be worthy of careful study. This philosophy is ‘THE CHEMISTRY OF COOKERY.’ INDEX. ACIDS, mineral and vegetable, 224 Aërated bread, 206 Albumen, 19 coagulation of, 20 of flesh, 24 loss of in boiling fish and meat, 24 Allotropism, 88 Alum in bread, 203 Animal diastase, 186 Apple fritters, 101 Argol, 273 Arrowroot, 179 Arsenic eating, 256 BAIN-MARIE, 22, 119 Baked meat, prejudice against, 64 Baking _versus_ roasting of meat, 65 Barley sugar, 88 Basting, 57 Bavarian beggars and Count Rumford, 229 Birds’-nests, edible, 35 Blood-fibrin, 43 ‘Boiled meat’ is not boiled, 14 Boiling of fat, 84 of water, 8 Bone-soup Commission of French Academy, 36 Borized meat, 170 milk, 171 Bosch _v._ butter, 167 _v._ butterine, 144 Boussingault’s experiments on bread, 207 Bread, 197 British gum, 182 Browning of roasted meat, 78 rationale of, 87 Budrum, 310 Butter, 163 and infection, 166 CALCAREOUS WATER, 10 Cancer and flesh eating, 301 Caramel, 87-89 a disinfectant, 92 Carnivorous, a sheep, 301 Casein, 127 changes of, 128 vegetable, 211 Cayenne pepper, 260 Cellular tissue, 174, 180 Cheese, cookery of, 136 digestibility of, 135 in soup, 149 nutritive value of, 131 phosphates in, 133 porridge, 151 pudding, 136 solubility of, 143 Chemical analysis and nutritive value of food, 6 Chinese and cooked water, 13 Chitin, 33 Chondrin, 33 Cocoa, 261 ‘Coffee as in France,’ 96 Colloids and crystalloids, 115 Composition of albumen, gelatin, and fibrin, 45 kreatine and kreatinine, 46 Condensed milk, 129 Condiments, 259 Convection in roasting, 49 Cooked water, 10 Cream, 162 Crust of bread,