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

[Currant jelly]

[Iceland moss jelly]

[Iceland moss blancmange]

[Orange whey]

[White custard]

[Table topics.]

[Food for the Aged and the Very Young]

[Requisites of food for the aged]

[Stimulating diet not necessary]

[Flesh food unsuitable]