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

[Pastry and cake]

[Deleterious effects from the use of]

[Reasons for indigestibility]

[General directions for making pies]

[Recipes:]

[Paste for pies]

[Corn meal crust]

[Granola crust]

[Paste for tart shells]

[Cream filling]