Science of
FOOD and COOKERY
From 'painting by A. Hagborff
OCTOBER POTATOES
Science of
Food & Cookery
BY
H. S. ANDERSON
DIETITIAN
Loma Linda Sanitaiium
California
1921
Printed in U. S. A.
PACIFIC PRESS PUBLISHING ASSOCIATION
MOUNTAIN VIEW, CALIFORNIA
KANSAS CITY, MO. ST. PAUL, MINN. PORTLAND, ORE.
BROOKFIELD, ILL. CRISTOBAL, C. Z.
Copyright, 1921
PACIFIC PRESS PUBLISHING ASSOCIATION
Mountain View, California
PUBLISHERS' PREFACE
In presenting "Science of Food and Cookery" to the public, we do not add
another cookbook to the many now in the hands of the perplexed housewives
of America. This is the fifth and enlarged edition of a little work which
has already made its way; and for this edition, hundreds of orders are al-
ready filed.
There is a demand for the book from those who know the first editions.
There is a moral demand for the information it contains, in these days of
world food scarcity and the need of wise food conservation, when the best
food for the least money is called for.
The recipes are not prepared by a tyro, nor gathered from miscellaneous
collections, nor compounded merely to please the taste.
The author has had a score of years of experience in every stage of
cooking science and practical work, from mere helper to the chef. He has
served for years under German and Swiss and Spanish and English and
French chefs. For a year, he was second cook in the Calumet Club of
Chicago, where he served European royalty; and for nearly the same length
of time, in the California Club of Los Angeles; and he has also served in
like capacity in many leading hotels in various cities.
For the last twelve years, Mr. Anderson has given himself to the better
side of the question,— healthful, palatable, scientific, economical cookery.
These recipes are all tested and tried, and retested and retried in con-
nection with experienced chemical, medical, practical collaborators, in the
Medical Missionary College and Sanitarium of Loma Linda, California, in
which Mr. Anderson is food expert.
The present edition, having been got out in the blazing light of twentieth
century discoveries, and giving special attention to the solving of the ever
present problem of high cost of living, should occupy a unique place among
books of its kind., being not merely a vegetarian cookbook, but a treatise on
foods and nutrition as well; and as such we send it forth on its mission
of health.
PREFACE TO FIFTH EDITION
So many newly discovered facts have been added to our knowledge of
foods and nutrition since the beginning of the great war, that it has seemed
best, in order to bring the subject matter up to date and to produce a volume
that will prove to be of greater benefit to the general public, to make some
rather extensive alterations in and additions to "Food and Cookery."
That the object of the book may be more fully set forth, the following
from the preface of the preceding edition is embodied in this :
"The book is not a treatise on vegetarianism, although it advocates the
total disuse of the flesh of animals as food, and a more extensive use of
grains, fruits, nuts, and other products of the vegetable kingdom, thus propa-
gating a principle that tends essentially to true civilization, to universal
humaneness, and to health and happiness generally.
Page 0
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Science of
FOOD and COOKERY
From 'painting by A. Hagborff
OCTOBER POTATOES
Science of
Food & Cookery
BY
H. S. ANDERSON
DIETITIAN
Loma Linda Sanitarium California
Printed in U. S. A.
PACIFIC PRESS PUBLISHING ASSOCIATION
MOUNTAIN VIEW, CALIFORNIA
KANSAS CITY, MO. ST. PAUL, MINN. PORTLAND, ORE.
BROOKFIELD, ILL. CRISTOBAL, C. Z.
Copyright, 1921
PACIFIC PRESS PUBLISHING ASSOCIATION Mountain View, California
PUBLISHERS' PREFACE
In presenting "Science of Food and Cookery" to the public, we do not add another cookbook to the many now in the hands of the perplexed housewives of America. This is the fifth and enlarged edition of a little work which has already made its way; and for this edition, hundreds of orders are already filed.
There is a demand for the book from those who know the first editions. There is a moral demand for the information it contains, in these days of world food scarcity and the need of wise food conservation, when the best food for the least money is called for.
The recipes are not prepared by a tyro, nor gathered from miscellaneous collections, nor compounded merely to please the taste.
The author has had a score of years of experience in every stage of cooking science and practical work, from mere helper to the chef. He has served for years under German and Swiss and Spanish and English and French chefs. For a year, he was second cook in the Calumet Club of Chicago, where he served European royalty; and for nearly the same length of time, in the California Club of Los Angeles; and he has also served in like capacity in many leading hotels in various cities.
For the last twelve years, Mr. Anderson has given himself to the better side of the question,— healthful, palatable, scientific, economical cookery.
These recipes are all tested and tried, and retested and retried in connection with experienced chemical, medical, practical collaborators, in the Medical Missionary College and Sanitarium of Loma Linda, California, in which Mr. Anderson is food expert.
The present edition, having been got out in the blazing light of twentieth century discoveries, and giving special attention to the solving of the ever present problem of high cost of living, should occupy a unique place among books of its kind., being not merely a vegetarian cookbook, but a treatise on foods and nutrition as well; and as such we send it forth on its mission of health.
PREFACE TO FIFTH EDITION
So many newly discovered facts have been added to our knowledge of foods and nutrition since the beginning of the great war, that it has seemed best, in order to bring the subject matter up to date and to produce a volume that will prove to be of greater benefit to the general public, to make some rather extensive alterations in and additions to "Food and Cookery."
That the object of the book may be more fully set forth, the following from the preface of the preceding edition is embodied in this :
"The book is not a treatise on vegetarianism, although it advocates the total disuse of the flesh of animals as food, and a more extensive use of grains, fruits, nuts, and other products of the vegetable kingdom, thus propagating a principle that tends essentially to true civilization, to universal humaneness, and to health and happiness generally.