The great success which attended the cooking school in connection with the Bay View Assembly (the Michigan Chautauqua), as well as the uniform success which has met the efforts of many of the graduates of the Sanitarium school of cookery who have undertaken to introduce the new system through the means of cooking classes in various parts of the United States, has created a demand for a fuller knowledge of the system. This volume is the outgrowth of the practical and experimental work, and the popular demand above referred to. Its preparation has occupied the entire leisure time of the author during the last five or six years. No pains or expense has been spared to render the work authoritative on all questions upon which it treats, and in presenting it to the public, the publishers feel the utmost confidence that the work will meet the highest expectations of those who have waited impatiently for its appearance during the months which have elapsed since its preparation was first announced. PUBLISHERS. TABLE OF CONTENTS. FOODS Properties of food Food elements Uses of food elements Proper combinations of food Proper proportion of food elements Condiments Relation of condiments to intemperance Variety in food Table topics. THE DIGESTION OF FOODS The digestive organs The digestion of a mouthful of bread Salivary digestion Stomach digestion Intestinal digestion Other uses of the digestive fluids Absorption Liver digestion Time required for digestion Dr. Beaumont's table made from experiments on Alexis St. Martin Hygiene of digestion Hasty eating Drinking freely at meals Eating between meals Simplicity in diet Eating when tired Eating too much How much food is enough Excess of certain food elements Deficiency of certain food elements Food combinations Table topics. COOKERY Evils of bad cookery The principles of scientific cookery Fuels Making fires Care of fires Methods of cooking Roasting Broiling or grilling Baking The oven thermometer Boiling The boiling point of water How to raise the boiling point of water Action of hot and cold water upon foods Steaming Stewing Frying Evaporation Adding foods to boiling liquids Measuring Comparative table of weights and measures Mixing the material Stirring Beating Kneading Temperature Cooking utensils Porcelain ware Granite ware Galvanized iron ware Tests for lead Adulterated tin Table topics.