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Science in the Kitchen by E. E. Kellogg

Kellogg, E. E. (Ella Ervilla), 1853-1920

Chapter 3: 2. They are a source of force when taken in connection with other food

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Chapters

Chapter 1 Chapter 1
Chapter 2 INTRODUCTION.
Chapter 3 2. They are a source of force when taken in connection with other food
Chapter 4 3. They replenish the fatty tissues of the body. Of the carbonaceous
Chapter 5 1. The teaspoons and tablespoons to be used in measuring, are the silver
Chapter 6 2. Any material like flour, sugar, salt, that has been packed, should
Chapter 7 3. A cupful of dry material is measured level with the top of the cup,
Chapter 8 4. A cupful of liquid is all the cup will contain without running over.
Chapter 9 1. Measure both liquid and grain accurately with the same utensil, or
Chapter 10 2. Have the water boiling when the grain is introduced, but do not
Chapter 11 3. Stir the grain continuously until it has set, but not at all
Chapter 12 4. Cook continuously. If it be necessary to replenish the water in the
Chapter 13 1. If the fruit is of a late variety, allow it to remain on the tree as
Chapter 14 3. Gather the fruit on a dry, cool day, and place in heaps or bins for
Chapter 15 4. Carefully sort and pack in barrels, placing those most mellow and
Chapter 16 5. Warmth and moisture are the conditions most favorable to
Chapter 17 6. The best temperature for keeping fruit is about 34° F., or 2° above
Chapter 18 introduction of the common potato, which has now taken its place and
Chapter 19 introduction," he once said to a friend, "Oken asked me to dine with
Chapter 20 191. When done, rub through a fine colander to remove all skins and to
Chapter 21 191. Put in a square granite-ware dish, which place inside another dish
Chapter 22 1. Have the water boiling rapidly when the pudding is placed in the
Chapter 23 3. Do not open the steamer and let in the air upon the pudding, until it
Chapter 24 1. Milk which becomes sour and curdles within a few hours after it has
Chapter 25 2. "Bitter-sweet milk" has cream of a bitter taste, is covered with
Chapter 26 3. 'Slimy milk' can be drawn out into fine, ropy fibers. It has an
Chapter 27 4. 'Blue milk' is characterized by the appearance on its surface,
Chapter 28 5. 'Barnyard milk' is a term used to designate milk taken from unclean
Chapter 29 427. It may be thickened with a little flour as for gravy, if preferred.
Chapter 30 1. Eat slowly, never filling the mouth very full and avoiding all
Chapter 31 2. Masticate thoroughly, keeping the lips closed. Eating and drinking
Chapter 32 3. Never speak with the mouth full, nor interrupt another when talking.
Chapter 33 4. Do not express a choice for any particular portion or dish, unless
Chapter 34 5. Sit conveniently near the table, but not crowded up close against it;
Chapter 35 6. Do not tilt back your chair, or lean upon the table with the elbow,
Chapter 36 7. It is contrary to good breeding to shovel one's food into the mouth
Chapter 37 8. Bread should be broken, not cut. In eating large fruits, like apples
Chapter 38 9. Soup is eaten from the side of the spoon, which is filled without
Chapter 39 10. Seeds or stones to be rejected should be taken from the lips with a
Chapter 40 11. Do not crumble food about your plate, nor in any avoidable way soil
Chapter 41 12. Do not hang the napkin about the neck like a bib, but unfold and lay
Chapter 42 13. Do not appear impatient to be served, and ordinarily at the home
Chapter 43 14. Never reach across a neighbor's plate for anything. If something
Chapter 44 16. Drink very sparingly, if at all, while eating, and then do not pour
Chapter 45 17. Children should not be allowed to use their fingers to aid
Chapter 46 18. To help one's self to butter or any other food from a common dish
Chapter 47 19. Never use the handkerchief unnecessarily at the table, and do not
Chapter 48 20. It is not considered proper to pick the teeth at table. If this
Chapter 49 21. When a meal or course is finished, lay the knife and fork side by
Chapter 50 22. Except at a hotel or boarding house, it is not proper to leave the
Chapter 51 23. If a guest declines a dish, he need give no reason. "No, I thank

Chapter 3: 2. They are a source of force when taken in connection with other food

elements;

1 words

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