LIBRARY OF CONGRESS. -%^A ,...l?l Ciiap.....!.._MJopyright No.. Shell..., ilZ^ UNITED STATES OF AMERICA. EVERY-DAY DISHES AND EVERY-DAY WORK «3* i3* By Mrs. E.e/ KELLOGG, A. M. Author of "Science in the Kitchen," etc. MODERN MEDICINE PUBLISHING COMPANY BATTLE CREEK, MICHIGAN 1897 V <^^ A Entered according to act of Congress, in the year 1897, By JOHN HARVEY KELLOGG, In the office of the Librarian of Congress, at Washington, D. C. Also entered at Stationers' Hall, London, Eng. 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 for the healthful preparation of substantial dishes suited for use upon the " every-day " bill of fare in the average home. The limited space at the author's disposal has neces- sitated careful choice as to the subjects to be treated. The preference has been given to those foods least widely known, or to those which receive the least con- sideration in the ordinary cook-book, but which, on account of their economic and dietetic values, deserve to be better known and more commonly used ; and to suggestions for the simpler and more healthful preparation of many foods in common use. Those articles of food not treated in these pages are fully considered in the author's more complete work on cookery, "Science in the Kitchen." Some of the recipes contained in this book are taken from the larger work; others are the results of work carried on in the Experimental Kitchen of the Battle Creek Sanitarium Cooking-School since the first work was published. E, E. K. [3] INTRODUCTION. The purposes of food are to promote growth, to supply force and heat, and to furnish material to re- pair the waste" which is constantly taking place in the body. Every breath, every thought, every motion, wears out some portion of the delicate and wonderful house in which we live. The various vital processes remove these worn and useless particles; and in order to keep the body in health, their loss must be made good by constantly renewed supplies of material prop- erly adapted to replenish the worn and impaired tissues. This renovating material must be supplied through food and drink, and the best food is that by which the de- sired end may be most readily and perfectly attained. The great diversity in the character of the several tissues of the body makes it necessary that food should contain a variety of elements in order that each part may be properly nourished and replenished. The nu- tritive elements found in foods are albuminous com- pounds, starch, sugar, fats, and mineral substances. Besides these, most foods contain water and more or less indigestible material. The nutritive food elements are for convenience classified according to their chemical composition into three groups : nitrogenous elements, which include albumin, gluten, casein, and allied substances ; carbona- ceous elements, including starch, sugar, and fats , and inorganic, or mineral, elements. [5] 6 INTRODUCTION.

AI-modernized reading of the original text

LIBRARY OF CONGRESS. -%^A ,...l?l [illustration: copyright registration details] UNITED STATES OF AMERICA. AND By Mrs. E.e/ KELLOGG, A. M. Author of "Science in the Kitchen," etc. MODERN MEDICINE PUBLISHING COMPANY BATTLE CREEK, MICHIGAN A Entered according to act of Congress, in the year 1897, By JOHN HARVEY KELLOGG, In the office of the Librarian of Congress, at Washington, D. C. Also entered at Stationers' Hall, London, Eng. 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 for the healthful preparation of substantial dishes suited for use upon the " every-day " bill of fare in the average home. The limited space at the author's disposal has necessitated careful choice as to the subjects to be treated. The preference has been given to those foods least widely known, or to those which receive the least consideration in the ordinary cook-book, but which, on account of their economic and dietetic values, deserve to be better known and more commonly used ; and to suggestions for the simpler and more healthful preparation of many foods in common use. Those articles of food not treated in these pages are fully considered in the author's more complete work on cookery, "Science in the Kitchen." Some of the recipes contained in this book are taken from the larger work; others are the results of work carried on in the Experimental Kitchen of the Battle Creek Sanitarium Cooking-School since the first work was published. E, E. K. [3] INTRODUCTION. The purposes of food are to promote growth, to supply force and heat, and to furnish material to repair the waste" which is constantly taking place in the body. Every breath, every thought, every motion, wears out some portion of the delicate and wonderful house in which we live. The various vital processes remove these worn and useless particles; and in order to keep the body in health, their loss must be made good by constantly renewed supplies of material properly adapted to replenish the worn and impaired tissues. This renovating material must be supplied through food and drink, and the best food is that by which the desired end may be most readily and perfectly attained. The great diversity in the character of the several tissues of the body makes it necessary that food should contain a variety of elements in order that each part may be properly nourished and replenished. The nutritive elements found in foods are albuminous compounds, starch, sugar, fats, and mineral substances. Besides these, most foods contain water and more or less indigestible material. The nutritive food elements are for convenience classified according to their chemical composition into three groups : nitrogenous elements, which include albumin, gluten, casein, and allied substances ; carbonaceous elements, including starch, sugar, and fats , and inorganic, or mineral, elements. [5] 6 INTRODUCTION.

Every-day dishes and every-day work