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

[Bill of fare]

[Quantity of food for the aged]

[Heavy meals a tax upon digestion]

[Cornaro's testimony]

[Diet for the young]

[Causes of mortality among young children]

[Best artificial food]

[Use of sterilized milk.]

[Difference between cows' milk and human milk]

[Common method of preparing cows' milk]