Science in the Kitchen, by Mrs. E. E. Kellogg - The Original Classic Edition

This is a freshly published edition of this culturally important work, which is now, at last, again available to you.

Enjoy this classic work.

These few paragraphs distill the contents and gives you a short overview and insight of this work and the authors style:

We have aimed also to give special precedence of space to those most important foods, the legumes, and grains and their products, which in the majority of cook books are given but little consideration or are even left out altogether, believing that our readers will be more interested in learning the many palatable ways in which these especially nutritious and inexpensive foods may be prepared, than in a reiteration of such dishes as usually make up the bulk of the average cook book.

For reasons stated elsewhere (in the chapter on Milk, Cream, and Butter), we have in the preparation of all recipes made use of cream in place of other fats; but lest there be some who may suppose because cream occupies so frequent a place in the recipes, and because of their inability to obtain that article, the recipes are therefore not adapted to their use, we wish to state that a large proportion of the recipes in which it is mentioned as seasoning, or for dressing, will be found to be very palatable with the cream omitted, or by the use of its place of some one of the many substitutes recommended.

. . . Of the carbonaceous elements,starch, sugar, and fats,fats produce the greatest amount of heat in proportion to quantity; that is, more heat is developed from a pound of fat than from an equal weight of sugar or starch;