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

[Barley, rice, sago or tapioca soup]

[Caramel for coloring soup brown]

[Julienne soup]

[Tomato soup]

[White soup]

[Vermicelli or macaroni soup]

[Puree with chicken]

[Tapioca cream soup]

[Table Topics.]