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

[Methods of cooking]

[Recipes:]

[Baked fish]

[Broiled fish]

[Meat soup]

[Preparation of stock]

[Selection of material for stock]

[Quantity of materials needed]

[Uses of scraps]

[Extracting the juice]