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Science in the Kitchen by E. E. Kellogg
3. A cupful of dry material is measured level with the top of the cup,
Science in the Kitchen by E. E. Kellogg
3. A cupful of dry material is measured level with the top of the cup,
Chapter 7
4 words
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
without being packed down.
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