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

[Buttermilk, composition of]

[Digestibility of cream]

[Sterilized cream]

[Care of milk for producing cream]

[Homemade creamery]

[Butter, the composition of]

[Rancid butter]

[Tests of good butter]

[Flavor and color of butter]

[Artificial butter]