Science in the Kitchen / A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

by E. E. Kellogg

Bain Marie.

If salt is to be used to season, one third of a teaspoonful for each pint of cooked vegetables is an ample quantity.