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

[Pemmican]

[Preparation and cooking of meat]

[Frozen beef]

[Best methods of cooking]

[Boiling]

[Stewing]

[Steaming]

[Roasting]

[Broiling]

[Beef, economy and adaptability in selection of]