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

[Test for oleomargarine]

[Butter in ancient times]

[Butter making]

[Best conditions for the rising of cream]

[Upon what the keeping qualities of butter depend]

[Cheese]

[Tyrotoxicon]

[Recipes:]

[Hot milk]

[Devonshire or clotted cream]