| CHAPTER | PAGE | | I. | INTRODUCTORY | 1 | | II. | THE BOILING OF WATER | 8 | | III. | ALBUMEN | 19 | | IV. | GELATIN, FIBRIN, AND THE JUICES OF MEAT | 32 | | V. | ROASTING AND GRILLING | 47 | | VI. | COUNT RUMFORD’S ROASTER | 63 | | VII. | FRYING | 84 | | VIII. | STEWING | 111 | | IX. | CHEESE | 127 | | X. | FAT—MILK | 156 | | XI. | THE COOKERY OF VEGETABLES | 173 | | XII. | GLUTEN—BREAD | 194 | | XIII. | VEGETABLE CASEIN AND VEGETABLE JUICES | 211 | | XIV. | COUNT RUMFORD’S COOKERY AND CHEAP DINNERS | 227 | | XV. | COUNT RUMFORD’S SUBSTITUTE FOR TEA AND COFFEE | 245 | | XVI. | THE COOKERY OF WINE | 265 | | XVII. | THE VEGETARIAN QUESTION | 294 | | XVIII. | MALTED FOOD | 303 | | XIX. | THE PHYSIOLOGY OF NUTRITION | 313 | | INDEX | 325 |
THE
CHEMISTRY OF COOKERY.
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