SCIENCE IN THE KITCHEN.

A Scientific Treatise on Food Substances and Their Dietetic Properties,
together with a Practical Explanation of the Principles of Healthful
Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes.

by

MRS. E. E. KELLOGG, A.M.

Superintendent of the Sanitarium School of Cookery and of the Bay View
Assembly School of Cookery, and Chairman of the World's Fair Committee
on Food Supplies, for Michigan

1893







PREFACE.

The interest in scientific cookery, particularly in cookery as related
to health, has manifestly increased in this country within the last
decade as is evidenced by the success which has attended every
intelligent effort for the establishment of schools for instruction in
cookery in various parts of the United States. While those in charge of
these schools have presented to their pupils excellent opportunities for