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

[Gelatine an excellent culture medium]

[Dangers in the use of gelatine]

[Quantity to be used]

[Recipes:]

[Apples in jelly]

[Apple shape]

[Banana dessert]

[Clear dessert]

[Fruit foam dessert]

[Fruit shape]