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

[How to choose eggs]

[Quality of eggs varied by the food of the fowl]

[QStale eggs]

[QTest for eggs]

[How to keep eggs]

[To beat eggs]

[Albumen susceptible to temperature]

[Left-over eggs]

[Recipes:]

[Eggs in shell]