the fruitful labors of modern scientific investigators. But the art of
cookery is at least a century behind in the march of scientific
progress. The mistress of the kitchen is still groping her way amid the
uncertainties of mediæval methods, and daily bemoaning the sad results
of the "rule of thumb." The chemistry of cookery is as little known to
the average housewife as were the results of modern chemistry to the old
alchemists; and the attempt to make wholesome, palatable, and
nourishing food by the methods commonly employed, is rarely more
successful than that of those misguided alchemists in transmuting lead
and copper into silver and gold.

The new cookery brings order from out the confusion of mixtures and
messes, often incongruence and incompatible, which surrounds the average
cook, by the elucidation of the principles which govern the operations
of the kitchen, with the same certainty with which the law of gravity
rules the planets.

Those who have made themselves familiar with Mrs. Kellogg's system of
cookery, invariably express themselves as trebly astonished: first, at
the simplicity of the methods employed; secondly, at the marvelous
results both as regards palatableness, wholesomeness, and
attractiveness; thirdly, that it had never occurred to them "to do this
way before."

This system does not consist simply of a rehash of what is found in
every cook book, but of new methods, which are the result of the
application of the scientific principles of chemistry and physics to the
preparation of food in such a manner as to make it the most nourishing,
the most digestible, and the most inviting to the eye and to the palate.