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

[Rice water]

[Preparations of milk]

[Milk diet]

[Advantages of]

[Quantity of milk needed]

[Digestibility of milk]

[Recipes:]

[Albumenized milk]

[Hot milk]

[Junket, or curded milk]