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

[Sponge cake]

[Sugar crisps]

[Variety cake]

[Table topics.]

[Gravies and Sauces]

[Importance of proper preparation]

[Accuracy of measurement]

[Proportion of material necessary]

[The double boiler for cooking gravies]

[Flavoring of gravies for vegetables]