Science in the kitchen

eBook tells all the working of science in food and its favor

the eBook content topics like

Introduction brought in content are

Foods

Properties of food

Food elements

Uses of food elements

Proper combinations of food

Proper proportion of food elements

Condiments

Relation of condiments to intemperance

Variety in food

Table topics.

The Digestion of Foods

The digestive organs

Drinking freely at meals

Table topics.

Recipes brought in content are :

Corn meal mush

Corn meal mush with fruit

Corn meal cubes

Browned mush

Sump

Careline flakes

Hulled corn

Coarse hominy

Fine hominy or grits

Popped corn

Macaroni, description of

Semolina

Spaghetti

Vermicelli

To select macaroni

To prepare and cook macaroni

Homemade macaroni

Boiled macaroni

Macaroni with cream sauce

Macaroni with tomato sauce

Macaroni baked with granola

Eggs and macaroni

Table topics.

Breadstuffs and Bread-making

Recipes:

Whole-wheat puffs

Graham puffs

Currant puffs

Graham gems

Crusts

Rye puffs

Rye gems

Blueberry gems

Hominy gems

Sally Lunn gems

Corn puffs

Corn dodgers

Cream corn cakes

Hoe cakes

Oatmeal gems

Snow gems

Pop overs

Granola gems

Bean gems

Breakfast rolls

Sticks

Cream Graham rolls

Corn mush rolls

Fruit rolls

Cream mush rolls

Beaten biscuit

Cream crisps

Graham crisps

Oatmeal crisps

Graham crackers

Fruit crackers

Fruits brought in content are

Apples, The pear, The quince, The peach, The plum, The prune, The apricot, The cherry, The olive; its cultivation and preservation, The date, description and uses of, The orange, The lemon

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