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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 been less advanced by theresults of modern researches and discoveries in chemistry and physics,than any other department of human industry. Iron mining, glass-making,even the homely art of brick-making, and many of the operations of thefarm and the dairy, have been advantageously modified by the results ofthe fruitful labors of modern scientific investigators. But the art ofcookery is at least a century behind in the march of scientificprogress. The mistress of the kitchen is still groping her way amid theuncertainties of mediæval methods, and daily bemoaning the sad resultsof the "rule of thumb." The chemistry of cookery is as little known tothe average housewife as were the results of modern chemistry to the oldalchemists; and the attempt to make wholesome, palatable, andnourishing food by the methods commonly employed, is rarely moresuccessful than that of those misguided alchemists in transmuting leadand copper into silver and gold.

The new cookery brings order from out the confusion of mixtures andmesses, often incongruence and incompatible, which surrounds the averagecook, by the elucidation of the principles which govern the operationsof the kitchen, with the same certainty with which the law of gravityrules the planets.

Those who have made themselves familiar with Mrs. Kellogg's system ofcookery, invariably express themselves as trebly astonished: first, atthe simplicity of the methods employed; secondly, at the marvelous