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SCIENCE IN THE KITCHEN.
A SCIENTIFIC TREATISE ONFOOD SUBSTANCES AND THEIRDIETETIC PROPERTIES,TOGETHER WITH
A PRACTICAL EXPLANATIONOF THEPRINCIPLES OF HEALTHFUL COOKERY,
AND A LARGE NUMBER OFORIGINAL, PALATABLE, ANDWHOLESOME RECIPES.
BY
MRS. E.E. KELLOGG, A.M.
Superintendent of the Sanitarium School of Cookery and of the Bay ViewAssembly School of Cookery, and Chairman of the World's Fair Committeeon Food Supplies, for Michigan
1893
PREFACE.
The interest in scientific cookery, particularly in cookery as relatedto health, has manifestly increased in this country within the lastdecade as is evidenced by the success which has attended everyintelligent effort for the establishment of schools for instruction incookery in various parts of the United States. While those in charge ofthese schools have presented to their pupils excellent opportunities forthe acquirement of dexterity in the preparation of toothsome andtempting viands, but little attention has been paid to the science ofdietetics, or what might be termed the hygiene of cookery.
A little less than ten years ago the Sanitarium at Battle Creek Mich.,established an experimental kitchen and a school of cookery under thesupervision of Mrs. Dr. Kellogg, since which time, researches in thevarious lines of cookery and dietetics have been in constant progress inthe experimental kitchen, and regular sessions of the school of cookeryhave been held. The school has gradually gained in popularity, and thedemand for instruction has become so great that classes are in sessionduring almost the entire year.
During this time, Mrs. Kellogg has had constant oversight of the cuisineof both the Sanitarium and the Sanitarium Hospital, preparing bills offare for the general and diet tables, and supplying constantly newmethods and original recipes to meet the changing and growing demands ofan institution numbering always from 500 to 700 inmates.
These large opportunities for observation, research, and experience,have gradually developed a system of cookery, the leading features ofwhich are so entirely novel and so much in advance of the methodsheretofore in use, that it may be justly styled, A New System ofCookery. It is a singular and lamentable fact, the evil consequences ofwhich are wide-spread, that the preparation of food, although involvingboth chemical and physical processes, has b