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

[Custard puddings]

[Importance of slow cooking]

[Best utensils for cooking]

[Custard desserts in cups]

[To stir beaten eggs into heated milk]

[To flavor custards and custard puddings]

[Recipes:]

[Apple custard]

[Apple custard No. 2]

[Apple custard No. 3]