Science in the Kitchen (Classic Reprint)

United States. While those in charge of these schools have presented to their pupils excellent opportunities for the acquirement of dexterity in the preparation of toothsome and tempting viands, but little attention has been paid to the science of dietetics, or what might be termed the hygiene of cookery. A little less than ten years ago theS anitarium at Battle Creek, Mich., established an experimental kitchen and a school of cookery under the supervision of Mrs. E, E. Kellogg, since which time, researches in the various lines of cookery and dietetics have been in constant progress in the experimental kitchen, and regular sessions of the school of cookery have been held. The school has gradually gained in popularity, and the demand for instruction has become so great that classes are in session during the entire year. During this time, Mrs. Kellogg has had constant oversight of the cuisine of both theS anitarium and theS anitarium Hospital, preparing bills of fare for the general and diet tables, and supplying constantly new methods and original recipes to meet the changing and growing demands of an 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 of which are so entirely novel and so much in advance of the methods heretofore in use that it may be justly styled AN ewS ystem of Cookery. It is a singular and lamentable fact, the evil consequences of which are wide-spread, that the preparation of food, although involving both chemical and physical processes, has been less advanced by the results of modern researches and discoveries in chemistry and physics than any other department of human industry. I ron-mining, glass-making, even the homely art of brick-making, and many of the operations of the farm and the dairy, have
(Typographical errors above are due to OCR software and don't occur in the book.)