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Studies in Character Building
This 1905 book still has practical suggestions for today, but is also interesting reading to anyone who is interested in the historical aspects of child-rearing. Ella Ervilla (Eaton) Kellogg, nurse, author and dietitian, received her Bachelors of Arts degree (and Masters) from Alfred University. She met and married Dr. John Harvey Kellogg, and although they had no children of their own, they were foster parents for over forty children. She led training for foster mothers and established a kindergarten and home school, wrote numerous articles on child-rearing and education for "Good Health" magazine from 1877 to 1920. She was a charter member of the American Dietetic Association, member of the National Congress for Mothers, American Home Economics Association member, member of the Women's League, and member of the Y.W.C.A. She was inducted into the Michigan Women's Hall of Fame in 1999.
Science in the Kitchen
The interest in scientific cookery, particularly in cookery as related to health, has manifestly increased in this country within the last decade as is evidenced by the success which has attended every intelligent effort for the establishment of schools for instruction in cookery in various parts of the United States. While those in charge of these schools have presented to their pupils excellent opportunities for the acquirement of dexterity in the preparation of toothsome and tempting viands, but little attention has been paid to the science of dietetics, or what might be termed the hygiene of cookery. A little less than ten years ago the Sanitarium at Battle Creek Mich., established an ex...
Science in the Kitchen
Science in the Kitchen. is presented here in a high quality paperback edition. This popular classic work by Mrs. E. E. Kellogg is in the English language, and may not include graphics or images from the original edition. If you enjoy the works of Mrs. E. E. Kellogg then we highly recommend this publication for your book collection.
Science in the Kitchen
The modern health food movement has deep roots in Michigan. Ella Eaton Kellogg partnered with her husband, John Harvey Kellogg, in advocating a simple diet as the foundation of healthy living. As superintendent of the Battle Creek Sanitarium and editor of Good Health magazine, Dr. Kellogg had spoken and written widely on dietary reform, but Ella Eaton Kellogg was responsible for bringing his ideas to the dinner table - literally. She established an experimental kitchen at the sanitarium in 1883 and began to transform the sadly unpalatable menu served to patients. Over the next ten years, she developed appealing, wholesome recipes for the nutritious, easy-to-digest foods the sanitarium prescribed. In 1893, she published her recipes - and clearly explained the principles of nutrition they followed - in Science in the Kitchen. This reprint edition was prepared from digital scans of the original volume in the collection of the Michigan State University Libraries, and was printed and bound with the library's Espresso Book Machine.
Studies In Character Building
In this practical guide, Ella Ervilla Eaton Kellogg offers advice for parents on how to cultivate character in their children. From teaching honesty and kindness to fostering creativity, this book offers a wealth of insights and strategies for helping children develop into compassionate, responsible adults. Every parent should read this book. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
