The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1899-04-05
AGRICULTURAL.
Up to Date Cooking.

great uehl W 40 Will peOple uehltu
and happiness. A great many folks
are sick, and some kind of stomach
trouble seems to lie at the foundation
of very much of the sickness and pain
which comes to US. A man who has a
sick stomach is generally pretty badly
demoralized all over and all through,
and as for poor woman whose stom-
ach is out of sorts, she is often thor
oughly unhappy and makes all around
her something of the same sort. The
kinds of foods one cats and the way
those foods are prepared has much to do
with all this stomach trouble. Strange
is it not that with all the wonderful
progress we are making in so many
ways, so little is being made in foods
and cooking? That so little is general
ly known of healthful and economical
foods and their preparation? But prog
ress is being made, there is knowledge
on this subject to be had, and we hope
to be able TO point out to our readers
where to find it. We have realized in
writing these articles on foods, how
little we could cay, how little real help
could be given in a few short articles,
and we have been looking for some
thing which would do what we would
be glad to do, instruct our readers in
up to date cookery. Recently it came
TO our knowledge that two books have
been issued which cover the ground
completely, so we have obtained them
and given them careful examination.
Some years ago the writer became in.
terested in this subject, and in his
three years of self boarding while at
tending the Seminary at Montpelier,
he had good deal of practical expert
ence, also in other places. Of late we
have been much interested in the work
of Professor Atwater, and have gained
much valuable knowledge from his
writings. But these Investigations do
not relate 80 much to cooking as to nu-
tritive values of foods, dietary studies
and the like.
A summary of this work was issued
some time ago in Farmers Bulletin No
%, which can be obtained free from
the Departing mt of Agriculture, Wash
ington, D. G. Something is needed
which will tell people all about foods
and cooking, and tell it in way that
shall be plain and interesting. We
had about given up finding such book
till we came across "Science in the
Kitchen" This is a scientific treatise
on food substances and their dietetic
properties, together with a practical
explanation of the principles of health
full cookery. The work might well be
called cyclopedia of foods and cook
ing, for it touches on every point con-
nected with these topics so far as re-
lates to kitchen management. Few
women are qualified to prepare such
u book, but the author, Mrs. E. E.
kellogg, has been for several years su-
perintendent of large cooking school,
and has been making original re-
searches in the various lines Of cook.
cry, having every facility at her COM
mand for this purpose. She has also
had oversight of the cooking of large
sanatarium and hospital. All this has
given opportunities for study, expert
ment and observation, the ripe results
of which are laid before the public in
this work of 600 large pages, large
part of which consist of recipes and
directions for cooking every kind of
food which ought to be eaten, in a
healthful, wholesome and palatable
manner. Kitchens, cooking utensils
and apparatus and the like are first
discussed. The grains and their prep
aration are then taken up, next bread
stuffs and breadmaking.
There are chapters on the legumes,
on vegetables, soups, breakfast dishes,
desserts, gravies and sauces, bever-
ages; milk, cream and butter; eggs and
meats. Under each of these heads are
given all needed facts concerning the
different foods and their cooking. Food
for the sick is then discussed, also foods
for the aged and very young. Then
follow chapters on fragments and left
over foods, on the art of dining, "after
meal time" and then years break
fasts and dinners are given. GA batch
of dinners'' is for holiday use, and the
final chapter is on "Nut foods and
recipes for their use."
The book contains number of illus
trations and several colored plates. A
smaller book entitled every Day
Dishes and Every Day Work" has
been prepared by the same author, in
which large number of healthful and
economical recipes are given and sci
entific cookery is briefly discussed.
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