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

[The Grains, or Cereals, and their Preparation]

[General properties of grains]

[Cooking of grains]

[The double boiler]

[Table showing amount of liquid, and time required for cooking different grains]

[Grains for breakfast]

[Grains an economical food]

[Wheat]

[Description of a grain of wheat]

[Preparation and cooking]