Kitchen

WHAT MAKES AN IDEAL KITCHEN.

It is a mistake to suppose that any room, however small and unpleasantly situated, is "good enough" for a kitchen. This is the room where housekeepers pass a great portion of their time, and it shou....
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THE PRINCIPLES OF SCIENTIFIC COOKERY.

It is not enough that good and proper food material be provided; it must have such preparation as will increase and not diminish its alimentary value. The unwholesomeness of food is quite as often d....
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THE CHEMISTRY AND ECONOMY OF SOUP-MAKING.

Stock being the basis of all meat soups, and, also, of all the principal sauces, it is essential to the success of these culinary operations, to know the most complete and economical method of extra....
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PREPARE AND COOK MACARONI.

Macaroni is a product of wheat prepared from a hard, clean, glutenous grain. The grain is ground into a meal called semolina, from which the bran is excluded. This is made into a tasty dough by mixi....
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NINE SALMON RECIPES.

Boiled salmon. ....
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MOUTH-WATERING LOBSTER RECIPES.

To boil lobsters. ....
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MACARONI RECIPES.

Home-made macaroni. ....
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IMPORTANCE OF FOOD ELEMENTS

The purposes of food are to promote growth, to supply force and heat, and to furnish material to repair the waste which is constantly taking place in the body. Every breath, every thought, every mot....
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HYGIENE OF DIGESTION.

With the stomach and other digestive organs in a state of perfect health, one is entirely unconscious of their existence, save when of feeling of hunger calls attention to the fact that food is requ....
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FRUIT COCKTAILS.

Cocktails made of a combination of fruits are often served as the first course of a meal, usually a luncheon or a dinner, to precede the soup course. In warm weather, they are an excellent substit....
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FIVE FISH SOUPS.

Fish stock. ....
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DIFFERENT WAYS TO COOK RICE.

Rice needs to be thoroughly washed. A good way to do this is to put it into a colander, in a deep pan of water. Rub the rice well with the hands, lifting the colander in and out the water, and cha....
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COOKING OF GRAINS.

All grains, with the exception of rice, and the various grain meals, require prolonged cooking with gentle and continuous heat, in order to so disintegrate their tissues and change their starch into....
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CIRCUMSTANCES IMPACTING THE QUALITY OF MEAT.

During the period between the birth and maturity of animals, their flesh undergoes very considerable changes. For instance, when the animal is young, the fluids which the tissues of the muscles cont....
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CEREALS AND THEIR PREPARATION.

Cereal is the name given to those seeds used as food (wheat, rye, oats, barley, corn, rice, etc.), which are produced by plants belonging to the vast order known as the grass family. They are used f....
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BARLEY, THE NUTRITIOUS GRAIN.

Barley is stated by historians to be the oldest of all cultivated grains. It seems to have been the principal bread plant among the ancient Hebrews, Greeks, and Romans. The Jews especially held the ....
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ABC OF SOUP MAKING.

Lean, juicy beef, mutton, and veal, form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed. Stale meat ....
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