Science in the Kitchen by E. E. Kellogg
2. They are a source of force when taken in connection with other food
elements;
Chapters
- Chapter 1 Ch.1
- INTRODUCTION. Ch.2
- 2. They are a source of force when taken in connection with other food Ch.3
- 3. They replenish the fatty tissues of the body. Of the carbonaceous Ch.4
- 1. The teaspoons and tablespoons to be used in measuring, are the silver Ch.5
- 2. Any material like flour, sugar, salt, that has been packed, should Ch.6
- 3. A cupful of dry material is measured level with the top of the cup, Ch.7
- 4. A cupful of liquid is all the cup will contain without running over. Ch.8
- 1. Measure both liquid and grain accurately with the same utensil, or Ch.9
- 2. Have the water boiling when the grain is introduced, but do not Ch.10
- 3. Stir the grain continuously until it has set, but not at all Ch.11
- 4. Cook continuously. If it be necessary to replenish the water in the Ch.12
- 1. If the fruit is of a late variety, allow it to remain on the tree as Ch.13
- 3. Gather the fruit on a dry, cool day, and place in heaps or bins for Ch.14
- 4. Carefully sort and pack in barrels, placing those most mellow and Ch.15
- 5. Warmth and moisture are the conditions most favorable to Ch.16
- 6. The best temperature for keeping fruit is about 34° F., or 2° above Ch.17
- introduction of the common potato, which has now taken its place and Ch.18
- introduction," he once said to a friend, "Oken asked me to dine with Ch.19
- 191. When done, rub through a fine colander to remove all skins and to Ch.20
- 191. Put in a square granite-ware dish, which place inside another dish Ch.21
- 1. Have the water boiling rapidly when the pudding is placed in the Ch.22
- 3. Do not open the steamer and let in the air upon the pudding, until it Ch.23
- 1. Milk which becomes sour and curdles within a few hours after it has Ch.24
- 2. "Bitter-sweet milk" has cream of a bitter taste, is covered with Ch.25
- 3. 'Slimy milk' can be drawn out into fine, ropy fibers. It has an Ch.26
- 4. 'Blue milk' is characterized by the appearance on its surface, Ch.27
- 5. 'Barnyard milk' is a term used to designate milk taken from unclean Ch.28
- 427. It may be thickened with a little flour as for gravy, if preferred. Ch.29
- 1. Eat slowly, never filling the mouth very full and avoiding all Ch.30
- 2. Masticate thoroughly, keeping the lips closed. Eating and drinking Ch.31
- 3. Never speak with the mouth full, nor interrupt another when talking. Ch.32
- 4. Do not express a choice for any particular portion or dish, unless Ch.33
- 5. Sit conveniently near the table, but not crowded up close against it; Ch.34
- 6. Do not tilt back your chair, or lean upon the table with the elbow, Ch.35
- 7. It is contrary to good breeding to shovel one's food into the mouth Ch.36
- 8. Bread should be broken, not cut. In eating large fruits, like apples Ch.37
- 9. Soup is eaten from the side of the spoon, which is filled without Ch.38
- 10. Seeds or stones to be rejected should be taken from the lips with a Ch.39
- 11. Do not crumble food about your plate, nor in any avoidable way soil Ch.40
- 12. Do not hang the napkin about the neck like a bib, but unfold and lay Ch.41
- 13. Do not appear impatient to be served, and ordinarily at the home Ch.42
- 14. Never reach across a neighbor's plate for anything. If something Ch.43
- 16. Drink very sparingly, if at all, while eating, and then do not pour Ch.44
- 17. Children should not be allowed to use their fingers to aid Ch.45
- 18. To help one's self to butter or any other food from a common dish Ch.46
- 19. Never use the handkerchief unnecessarily at the table, and do not Ch.47
- 20. It is not considered proper to pick the teeth at table. If this Ch.48
- 21. When a meal or course is finished, lay the knife and fork side by Ch.49
- 22. Except at a hotel or boarding house, it is not proper to leave the Ch.50
- 23. If a guest declines a dish, he need give no reason. "No, I thank Ch.51