Name: Healthful cookery
Author: E. E. Kellogg

KELLOGG The University Library Leeds ☆ ☆☆ tjlT rglt EBCp aJ Iavge- -ent -1A@J LEEDS UNIVERSITY LIBRARY Classmark: mmi h KB- !B X. I HEALTHFUL COOKERY A Collection of Choice Recipes for Preparing Foods , with Special Reference to Health COMPILED BY MRS. E. E. KELLOGG, A. M. PUBLISHED BY THE MODERN MEDICINE PUBLISHING COMPANY BATTLE CREEK, MICHIGAN Copyrighted 1904, by Mrs. E. E. Kellogg s.14 4'rs Preface It has not been the purpose in the preparation of this book to furnish a complete compendium of cookery, but to present a selection of well-tested recipes suited to the needs of the constantly in- creasing number of people who are desirous of ma- king health the object of their daily meals; and to supply the demand for a small work giving direc- tions for a variety of ways in which the always palatable and appetizing Sanitarium Health Foods may be prepared and combined with other food material, upon the every-day bill of fare. Some of the recipes were taken from the author’s more ex- tensive work, “ Science in the Kitchen ; ” others (marked with a star) have been compiled from those in constant use in the culinary departments of the Battle Creek Sanitarium and its affiliated institutions, being the result of much painstaking effort on the part of cooks and teachers of cookery, among whom may be especially mentioned Mrs. E. B. Perkins, Mrs. L. T. Burden, Miss Lucy Wine- 5 6 Preface gar, Mrs. G. H. Ward, Mr. Wm. Brody Miss Lenna Cooper, and Mrs. Kate Nuding. No recipe has been admitted that has not been fully tested, and it is believed that a careful follow- ing of directions will produce satisfactory results Publishers. Contents Methods in Hygienic Cookery Q Measuring and Combining Ingredients 13 Breads 19 Unfermented, or Aerated Bread 37 Sandwiches 53 Toasts 60 Vegetable Substitutes for Flesh Foods 67 Eggs 112 Porridges and Breakfast Dishes 118 Vegetables 126 Gravies and Relishes 158 Salads 166 Soup 176 Soups with Nut Soup Stock 183 Gruels and Liquid Foods 194 Desserts 199 The Invalid’s Meals 247 Seasonable Bills of Fare 251 7 Digitized by the Internet Archive in 2015 https://archive.org/details/b21529115 Methods in Hygienic Cookery There are comparatively few foods which are not rendered better adapted to the needs of the body by proper cooking. Food well cooked is al- ready partly digested. In addition to making food more digestible, good cooking makes it more pal- atable, more inviting to the eye, and more fully develops its flavors. Hygienic cookery requires the attainment of these objects through simple processes, and the exclusion of all unwholesome ingredients, such as chemical leavening agents, vinegar, pepper-sauce, mustard, and other pungent and irritating condiments, and the excessive use of free fats. Five basic methods are variously employed in the cooking of foods. Broiling and Roasting. — Juicy food substances may be cooked by radiant heat, by broiling or grill- ing, or by roasting. This may be accomplished before an open fire, above glowing coals, under a 9 IO Healthful Cookery gas jet, or in other ways whereby the food ma- terial is brought in contact with the direct radiation of heat. This method is frequently approximated by what is termed “ pan-broiling ” the food being cooked on or in some heated utensil.

AI-modernized reading of the original text

KELLOGG The University Library Leeds ☆ ☆☆ tjlT rglt EBCp aJ Iavge- -ent -1A@J LEEDS UNIVERSITY LIBRARY Classmark: mmi h KB- !B X. HEALTHFUL COOKERY A Collection of Choice Recipes for Preparing Foods , with Special Reference to Health COMPILED BY MRS. E. E. KELLOGG, A. M. PUBLISHED BY THE MODERN MEDICINE PUBLISHING COMPANY BATTLE CREEK, MICHIGAN Copyrighted 1904, by Mrs. E. E. Kellogg s.14 4'rs PPreface It has not been the purpose in the preparation of this book to furnish a complete compendium of cookery, but to present a selection of well-tested recipes suited to the needs of the constantly increasing number of people who are desirous of making health the object of their daily meals; and to supply the demand for a small work giving directions for a variety of ways in which the always palatable and appetizing Sanitarium Health Foods may be prepared and combined with other food material, upon the every-day bill of fare. Some of the recipes were taken from the author's more extensive work, "Science in the Kitchen;" others (marked with a star) have been compiled from those in constant use in the culinary departments of the Battle Creek Sanitarium and its affiliated institutions, being the result of much painstaking effort on the part of cooks and teachers of cookery, among whom may be especially mentioned Mrs. E. B. Perkins, Mrs. L. T. Burden, Miss Lucy Winegar, Mrs. G. H. Ward, Mr. Wm. Brody, Miss Lenna Cooper, and Mrs. Kate Nuding.g. No recipe has been admitted that has not been fully tested, and it is believed that a careful following of directions will produce satisfactory results Publishers. Contents Methods in Hygienic Cookery Q Measuring and Combining Ingredients 13 Breads 19 Unfermented, or Aerated Bread 37 Sandwiches 53 Toasts 60 Vegetable Substitutes for Flesh Foods 67 Eggs 112 Porridges and Breakfast Dishes 118 Vegetables 126 Gravies and Relishes 158 Salads 166 Soup 176 Soups with Nut Soup Stock 183 Gruels and Liquid Foods 194 Desserts 199 The Invalid’s Meals 247 Seasonable Bills of Fare 251 Digitized by the Internet Archive in 2015 https://archive.org/details/b21529115 Methods in Hygienic Cookery There are comparatively few foods which are not rendered better adapted to the needs of the body by proper cooking. Food well cooked is already partly digested. In addition to making food more digestible, good cooking makes it more palatable, more inviting to the eye, and more fully develops its flavors. Hygienic cookery requires the attainment of these objects through simple processes, and the exclusion of all unwholesome ingredients, such as chemical leavening agents, vinegar, pepper-sauce, mustard, and other pungent and irritating condiments, and the excessive use of free fats. Five basic methods are variously employed in the cooking of foods. Broiling and Roasting. — Juicy food substances may be cooked by radiant heat, by broiling or grilling, or by roasting. This may be accomplished before an open fire, above glowing coals, under a IO Healthful Cookery gas jet, or in other ways whereby the food material is brought in contact with the direct radiation of heat. This method is frequently approximated by what is termed “ pan-broiling ” the food being cooked on or in some heated utensil.