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

[Corn and chicken]

[Pigeons, quails and partridges]

[Roast chicken]

[Roast turkey]

[Smothered chicken]

[Steamed chicken]

[Stewed chicken]

[Fish, two classes of]

[Difference in nutritive value]

[Flavor and wholesomeness]