John Harvey Kellogg - The Hygienic Cook Book

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This edition of The Hygienic Cook Book by John H. Kellogg was reproduced by permission from the volume in the collection of the American Antiquarian Society (AAS), Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. AAS aims to collect, preserve, and make available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.

The Hygienic Cook Book copyright 2013 by American Antiquarian Society. All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of reprints in the context of reviews.

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PREFACE.

U PON few subjects are people so reckless of ultimate con sequences as upon that of eating. Whatever pleases the palate is turned into the stomach, no matter what may be its dietetic value. It may be a valuable aliment; but it is quite as likely to be some villainous compound which is not only wholly devoid of nutrient properties, but is eminently qualified to work in the system an incalculable amount of injury. Doubtless the prime cause of this carelessness is the gross ignorance which everywhere prevails relative to the intimate relation between diet and physical and mental health, and also respecting the qualifications essential to constitute any substance a fit article to supply the alimentary wants of the body. This same prodigal expenditure of health and life will doubtless continue until people become intelligent upon these subjects, and until a clear intellect, an untainted breath, and a healthy stomach come to be considered more desirable than the sensuous pleasures which may be experienced by gratification of the demands of a depraved taste and pampered appetite.

The object of this work is to serve as an auxiliary to others which are devoted more especially to the education of the people upon these all-important subjects. To be sure, there are several other works of a similar character extant, and each of them possesses excellent qualities, as well as some notable deficiencies. This work has been prepared with the hope of avoiding the errors, while embodying as many as possible of the excellencies, of its predecessors.

In the following pages there will be found many more recipes than any one person will be likely to utilize; very probably some of them will be disliked by some persons, while they please others. Possibly each may find something suited to his taste, provided, of course, that his taste is a natural one.

It is to be hoped that all who make use of the book will first carefully peruse the introductory portion, as they may otherwise form incorrect notions of the positions taken. Many of the recipes may at first seem somewhat ultra in character; but when once the appetite has become accustomed to food simply and healthfully prepared, the judgment formed will be quite different, and the former dislike will be found to be due to a perverted taste.